This Easy Homemade Espresso Ice Cream is a coffee lover’s dream! With rich espresso flavor and creamy texture, it’s perfect for a warm day or as a pick-me-up treat.
I love how simple it is to whip up! Just mix, freeze, and enjoy. Plus, it’s a fun way to impress friends who visit—it’s like a coffee shop in your home! ☕🍦
Key Ingredients & Substitutions
Heavy Cream: This is key for a rich and creamy texture. If you want a lighter version, you could use half-and-half, but keep in mind it won’t be as creamy!
Whole Milk: Full-fat milk works best, but if you’re lactose intolerant, try using almond or coconut milk. Just ensure they’re unsweetened for the best flavor.
Granulated Sugar: This sweetens your ice cream. If you’re cutting sugar, try using a sugar substitute like agave syrup or honey; keep in mind this could change the flavor a bit.
Instant Espresso Powder: This is what packs that coffee punch! If you don’t have it, you can use extra finely ground espresso, but make sure it dissolves well. Instant coffee is also an option, but the flavor won’t be as bold.
Vanilla Extract: This enhances the sweetness and flavor. For a fun twist, use flavored extracts like hazelnut or almond instead!
How Do I Get the Best Texture for Homemade Ice Cream?
To achieve that creamy scoopable texture, the base must be very cold before churning. Following these steps can help:
- Chill your ice cream mixture in the refrigerator for at least 2 hours, or ideally overnight. This will let the flavors marry and keep it cold.
- Churn the mixture according to your ice cream maker’s instructions, usually about 20-25 minutes. Don’t over-churn; stop when it reaches a soft-serve consistency.
- Transfer the churned ice cream into an airtight container and freeze for at least 4 hours. This hardens it further for that perfect scoop!
Remember, homemade ice cream might take a bit longer to freeze than store-bought, but the taste is well worth the wait!
Easy Homemade Espresso Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon finely ground espresso or strong brewed espresso, cooled
- 1 teaspoon vanilla extract
- A pinch of salt
Time Needed:
This recipe takes about 15 minutes of preparation time, plus at least 6 hours to chill and freeze. You’ll spend a few minutes mixing the ingredients and then let the ice cream maker do the work. The hardest part is waiting for it to freeze!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a medium mixing bowl, start by whisking together the granulated sugar, instant espresso powder, and a pinch of salt. Make sure they are well combined for an even flavor.
2. Adding the Cream & Milk:
Next, pour in the heavy cream, whole milk, finely ground espresso (or cooled brewed espresso), and vanilla extract. Whisk everything together until the sugar and espresso powder are completely dissolved. The mixture should be smooth and creamy.
3. Chill the Mixture:
After mixing, cover the bowl with plastic wrap or a lid and place it in the refrigerator. Chill for at least 2 hours, but overnight is best. This step enhances the coffee flavor and makes the mixture very cold, which is important for churning.
4. Churning Time!
Once chilled, pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions for about 20-25 minutes, or until it looks like soft ice cream. Enjoy the amazing aroma as it churns!
5. Freezing the Ice Cream:
Transfer the churned ice cream into an airtight container and freeze it for at least 4 hours, or until it is firm and scoopable. This is the hardest part—waiting!
6. Serving the Ice Cream:
Once frozen, scoop your delicious homemade espresso ice cream into bowls or jars. Enjoy the rich, creamy flavor that balances sweetness and coffee taste perfectly!
This recipe will give you a delightful treat that’s perfect for warm days or as a coffee-enhanced dessert. Enjoy your homemade indulgence!
FAQ for Easy Homemade Espresso Ice Cream
Can I Use Decaf Espresso Powder?
Absolutely! If you prefer a decaf option, feel free to use decaf espresso powder. The flavor will still be rich and delicious without the caffeine kick!
What If I Don’t Have An Ice Cream Maker?
No worries! You can still make this ice cream without a machine. Pour the mixture into a shallow dish and freeze it. Every 30-45 minutes, stir it with a fork to break up any ice crystals until it reaches your desired consistency (about 3-4 hours total).
How Long Can I Store Leftover Ice Cream?
This espresso ice cream can be stored in an airtight container in the freezer for up to 2 weeks. Just remember to let it sit at room temperature for a few minutes before scooping for easier serving!
Can I Customize the Flavor?
Definitely! You can add mix-ins like chocolate chips, toffee bits, or even a swirl of caramel. Just fold them in after churning, before transferring to the container for freezing. Enjoy experimenting with flavors!
