This recipe for Espresso Ice Cream yields a creamy and robust coffee-flavoured ice cream that tastes like a Vietnamese Iced Coffee. It's a simple recipe that is easy to whip up requiring no fancy equipment.
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Why you'll love this recipe
This Espresso Ice Cream uses instant espresso powder, which is easy and super convenient.
It comes together within minutes, with only a few ingredients.
There's no eggs in this recipe.
The coffee flavour is very strong, perfect for coffee lovers...
It uses a no-churn method, which means there's no need for an ice cream maker or special equipment.
What is no-churn method?
No-churn ice cream is a simple way to make ice cream without fancy ingredients or attachments.
There's no need to make a custard or add any eggs to the ice cream.
If you love this style of making ice cream, I've got many recipes utilizing this method:
Ingredients you'll need
With only a few ingredients in the recipe, choose high quality ingredients.
You'll be able to taste the difference.
- heavy whipping cream: at least 36% milkfat (MF)
- sweetened condensed milk: this acts as the ice cream "custard" without having to use eggs
- instant espresso coffee powder: choose an espresso that you enjoy drinking; personally I use Trung Nguyen G7 Instant Espresso Coffee.
- pure vanilla extract: best with an alcohol base, as it will help lower the freezing point and keep the ice cream smooth and creamy
How to make it
Pour the heavy whipping cream into a chilled bowl.
Whip the cream with a metal whisk, until it reaches almost stiff peaks.
In a separate bowl, stir together the condensed milk, instant espresso powder, and vanilla extract.
With a spatula, fold about ⅓rd of the whipped cream into the condensed milk mixture to lighten.
Pour the condensed milk mixture back into the whipped cream and fold to incorporate.
Transfer to a clean, freezer-safe jar and freeze for at least 6 hours or overnight before enjoying.
How to store
Keep the Espresso Ice Cream in the freezer for up to 1 month.
Tips & tricks
Use a chilled bowl and wire whisk: this helps the cream whip up with more volume.
Keep the whipping cream cold: again, cold cream will whip up easier.
Use a heavy whipping cream of at least 36% milkfat (MF): if you use a cream that's less than 36%, it may not whip up very well.
Freeze the ice cream overnight until it's frozen. If you take it out earlier, the consistency will be more of a soft-serve.
Other recipes you may like
Be sure to check out these other recipes:
This Espresso Ice Cream is rich, creamy and velvety smooth, and is easily one of my favourite recipes!
Let me know if you've made this recipe. Be sure to tag me on Instagram @siftandsimmer or leave a comment/rating below!
Espresso Ice Cream (No-Churn)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 185 ml heavy whipping cream cold, at least 36% MF (milkfat)
- 100 ml sweetened condensed milk
- 5 g instant espresso powder 2 sachets
- 2 teaspoon pure vanilla extract
- Pour the heavy whipping cream into a chilled bowl.
- Whip the cream with a metal whisk, until it reaches almost stiff peaks.
- In a separate bowl, stir together the condensed milk, instant espresso powder, and vanilla extract.
- With a spatula, fold about ⅓rd of the whipped cream into the condensed milk mixture to lighten.
- Pour the condensed milk mixture back into the whipped cream and fold to incorporate.
- Transfer to a clean, freezer-safe jar and freeze for at least 6 hours or overnight before enjoying.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.