Name: Double Espresso Ice Cream
Prep time: 5 min
Total time: 285 min
Ingredients: 2 cups half-and-half; 1 1/2 cups heavy cream; 14 ounces sweetened condensed milk; 2 tablespoons espresso powder; 2 teaspoon vanilla extract; 1 pinch salt; 1/4 cup chocolate-covered espresso beans (chopped)

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Double Espresso Ice Cream - this easy recipe packs a double punch of espresso. No double boiler 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 required.

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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.

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 in 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 | Ice cream machine

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