Double Espresso Ice Cream - this easy recipe packs a double punch of espresso. No double boiler is required - just mix and churn.
Homemade ice cream makes a weekly appearance in our house. It's our favorite dessert, hands down. I typically make custard-based ice creams, but today I'm sharing a quick and easy egg-free recipe. No double boiler is required.
Ingredients
The base of this ice cream is made with just three ingredients:
- half-and-half
- heavy whipping cream
- sweetened condensed milk
For the double espresso flavor, I added:
- espresso powder
- vanilla extract
- chocolate-covered espresso beans
How to make
This ice cream couldn't be easier to make. Eliminating the eggs saves two steps - cooking the custard and cooling the mixture before churning.
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, get weekly recipe inspiration!
Whisk together all of the ingredients except the espresso beans. When well combined, transfer the mixture to an ice cream machine.
Churn until the mixture reaches the consistency of soft serve. Then transfer to a freezer-safe container and stir in the chocolate-covered espresso beans. Freeze until firm, approx. 3-4 hours.
Serving and storing
Double espresso ice cream is delicious any way you serve it - in a bowl or a cone. Drizzle with chocolate sauce or serve a scoop between two chocolate chip cookies.
Freeze the ice cream in an airtight, freezer-safe container. Ice cream doesn't last long in our house - not more than a few days. I recommend eating the ice cream within a week.
Equipment
Batter bowl | Whisk | Cuisinart ice cream maker
More ice cream recipes
- Cookie Ice Cream Sandwiches
- Salted Caramel Ice Cream with Chocolate Covered Peanuts
- Triple Mint Ice Cream
- Mocha Ice Cream
- Cinnamon Ice Cream
- Reese's Peanut Butter Cup Ice Cream
📖 Recipe Card
Double Espresso Ice Cream
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, get weekly recipe inspiration!
EQUIPMENT
Ingredients
- 2 cups half-and-half
- 1 ½ cups heavy cream
- 14 ounces sweetened condensed milk
- 2 tablespoons espresso powder
- 2 teaspoon pure vanilla extract
- 1 pinch Kosher salt
- ¼ cup chocolate-covered espresso beans (chopped)
Instructions
- In a large mixing bowl, combine half-and-half, heavy cream, sweetened condensed milk, espresso powder, vanilla extract, and salt. Whisk until the ingredients are well blended.
- Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. Transfer to a freezer-safe container. Stir in the chopped espresso beans. Freeze until firm, approx 3-4 hours.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Comments
No Comments