Creamy Espresso Ice Cream

This no-churn espresso ice cream is the perfect marriage of creamy indulgence and bold coffee flavor—ideal for coffee lovers who want a café-style treat without leaving home.

It requires no ice cream machine, making it beginner-friendly and perfect for everyday enjoyment.

Creamy Espresso Ice Cream

Kathleen R. Coffey
A creamy, coffee-infused no-churn ice cream that delivers a bold espresso kick with minimal effort. Perfect for coffee lovers and anyone craving a rich, smooth dessert without special equipment.
Prep Time 5 minutes
Cook Time 0 minutes
Freezing Time 6 hours
Total Time 6 hours 5 minutes
Course Dessert
Cuisine American, Asian, Vietnamese
Servings 4

Equipment

  • 1 Stainless steel mixing bowl
  • 1 Balloon whisk
  • 1 silicone spatula
  • 1 Small mixing bowl
  • 1 Freezer-safe glass jar with lid

Ingredients
  

  • 185 ml heavy whipping cream cold (at least 36% milkfat)
  • 100 ml sweetened condensed milk
  • 5 g instant espresso powder about 2 sachets
  • 2 tsp pure vanilla extract

Instructions
 

  • Prepare Your Tools and Ingredients: Before you begin, make sure all your ingredients are measured out and your tools are ready.
    Place your stainless steel mixing bowl and whisk in the refrigerator for about 10–15 minutes to chill.
    Cold equipment helps the cream whip faster and hold its structure better.
    Also, ensure the heavy cream is straight from the fridge—this is essential for achieving the right consistency.
  • Whip the Heavy Cream to Near-Stiff Peaks: Pour the cold heavy whipping cream into your chilled mixing bowl.
    Using a balloon whisk (or an electric hand mixer for convenience), begin whisking the cream slowly at first, then gradually increase the speed.
    You’ll notice it thickening and forming soft peaks.
    Continue until it reaches almost stiff peaks—when you lift the whisk, the cream should hold its shape with just a slight bend at the tip.
    Be careful not to over-whip, as this can turn the cream grainy.
  • Combine Espresso Flavor Base: In a separate small mixing bowl, add the sweetened condensed milk, instant espresso powder, and pure vanilla extract.
    Use a spoon or small whisk to mix thoroughly until the espresso granules are fully dissolved and the mixture is smooth, fragrant, and uniform in color.
    This is your flavor-packed base that will infuse the ice cream with its bold coffee essence.
  • Lighten the Coffee Mixture: To prevent deflating the whipped cream, you’ll need to lighten the condensed milk mixture first.
    Gently transfer about one-third of the whipped cream into the bowl with the coffee mixture.
    Use a silicone spatula to fold the cream into the mixture—slide the spatula down the side of the bowl, scoop underneath, and lift upwards while turning the bowl.
    This technique keeps the mixture airy while blending flavors evenly.
  • Fold Everything Together: Pour the lightened coffee mixture back into the remaining whipped cream.
    Continue folding gently and patiently until you see no streaks of cream or coffee mixture.
    The goal is to maintain the fluffy texture while creating a smooth, homogenous blend.
    This step is crucial for that signature no-churn creaminess.
  • Transfer and Seal for Freezing: Spoon the finished ice cream mixture into a clean, freezer-safe glass jar or container with a tight-fitting lid.
    Smooth the top with the back of a spoon or spatula to prevent air pockets, which can create ice crystals.
    Seal the container well—this not only preserves flavor but also protects against freezer burn.
  • Freeze and Set: Place the sealed container in the freezer, preferably toward the back where the temperature is coldest and most stable.
    Allow the ice cream to freeze for at least 6 hours, or ideally overnight, for the flavors to develop and the texture to set perfectly.
    Avoid opening the container during this time, as it can slow down the freezing process.
  • Serve and Enjoy: When you’re ready to enjoy your espresso ice cream, remove the container from the freezer and let it sit at room temperature for 3–5 minutes to soften slightly.
    This makes scooping easier and enhances the creaminess.
    Serve in bowls or cones, or pair with cookies, brownies, or a shot of hot espresso for an indulgent affogato.

Notes

  • Chill your mixing bowl and whisk before whipping the cream for faster and more stable peaks.
  • Use heavy cream with at least 36% milkfat for the creamiest texture.
  • Dissolve the instant espresso powder completely to avoid gritty bits in the ice cream.
  • Fold gently to maintain the airy texture—avoid stirring vigorously.
  • Store the ice cream in an airtight, freezer-safe container to prevent ice crystals.
  • For stronger coffee flavor, increase the espresso powder by 1–2 grams.
  • Let the ice cream soften for a few minutes before scooping for the smoothest serving.

The combination of heavy cream and sweetened condensed milk creates a luxuriously smooth texture, while instant espresso infuses a rich, aromatic punch reminiscent of Vietnamese iced coffee.

Nutritionally, it offers a source of calcium and a moderate amount of protein from the dairy, while its portion-controlled serving size keeps calories in check for a dessert.

With only a few ingredients and minimal prep time, this recipe is a dream for busy schedules and works well for make-ahead desserts.

Whether enjoyed on its own or paired with cookies, it’s a quick, satisfying, and crowd-pleasing option you’ll want to keep in your freezer year-round.

Must-Have Tools for Perfect Results

Stainless Steel Mixing Bowl

Retains chill longer, helping the cream whip faster and achieve perfect peaks. A staple for baking, salad mixing, and general meal prep.

Balloon Whisk

Incorporates air into the cream efficiently for a fluffy, light texture. Also perfect for whipping eggs, batters, and sauces.

Silicone Spatula

Ideal for folding ingredients without deflating whipped cream, ensuring a creamy, airy final product. Great for baking, sautéing, and scraping every last bit from bowls.

Freezer-Safe Glass Jar with Lid

Keeps the ice cream fresh, prevents freezer burn, and doubles as stylish storage for other homemade treats or pantry staples.

Chef’s Secrets for Creamy Perfection

The secret to this recipe’s luxurious texture lies in two key techniques: proper whipping and gentle folding.

Whipping the cream to almost stiff peaks ensures it’s airy enough to lighten the condensed milk without losing volume.

Folding rather than stirring preserves this air, which is critical for no-churn ice cream.

Another secret is using high-quality instant espresso powder—it dissolves quickly, blends evenly, and provides a rich, authentic coffee taste without bitterness.

Always make sure your tools and cream are ice-cold before starting, as temperature plays a huge role in whipping success.

Finally, resist the temptation to over-flavor; balance is key so the coffee doesn’t overpower the creaminess.

Serving Suggestions for Coffee Lovers

This espresso ice cream shines in many settings.

For a classic dessert, scoop it into bowls and sprinkle with a dusting of cocoa powder or chocolate shavings.

For a café-style twist, serve it with a shot of hot espresso to create an indulgent affogato.

Pairing it with crisp biscotti or almond cookies adds a delightful crunch.

You can also use it as a filling for ice cream sandwiches with chocolate cookies for a decadent treat.

For a more elegant touch, serve in chilled martini glasses topped with whipped cream and a drizzle of caramel sauce.

Storage Tips for Long-Lasting Freshness

To maintain maximum freshness and flavor, store your ice cream in a freezer-safe container with a tight-fitting lid.

Press a piece of parchment paper directly against the surface before sealing to prevent ice crystal formation.

Keep the container in the coldest part of your freezer—usually the back—rather than the door, where temperature fluctuates more.

For best taste and texture, enjoy within 2–3 weeks, although it can technically last longer.

Avoid repeated thawing and refreezing, as this can create an icy texture.

Frequently Asked Questions

1. Can I use brewed coffee instead of espresso powder?

Brewed coffee contains more water, which can affect the texture, making the ice cream icier. Espresso powder is concentrated and ideal for this recipe.

2. Can I make it dairy-free?

Yes! Use coconut cream in place of heavy cream and a dairy-free sweetened condensed milk. The flavor will have a subtle coconut undertone.

3. What if I don’t have a whisk?

You can use a hand mixer or stand mixer with the whisk attachment. It’s faster and requires less effort than whisking by hand.

4. How do I make it stronger in coffee flavor?

Increase the espresso powder by 1–2 grams or use a dark roast espresso powder for a bolder, more intense taste.

5. Can I add mix-ins like chocolate chips?

Absolutely! Stir in chocolate chips, caramel swirls, or crushed cookies after folding the coffee mixture into the whipped cream.