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 mins
Cook Time 0 minutes mins
Freezing Time 6 hours hrs
Total Time 6 hours hrs 5 minutes mins
Course Dessert
Cuisine American, Asian, Vietnamese
- 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
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.
- 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.