This homemade espresso ice cream is a treat for coffee lovers! With just a few ingredients, you’ll have a creamy and rich dessert that’s perfect for hot days.
Trust me, once you taste this, store-bought won’t stand a chance! I love serving it with a sprinkle of chocolate chips—it’s a coffee dream! ☕️🍦
Key Ingredients & Substitutions
Heavy Cream: This gives the ice cream its creamy texture. If you’re looking for a lighter option, you can use half-and-half, but it won’t be as rich. Coconut cream is a great dairy-free alternative!
Whole Milk: Whole milk helps create a smooth texture. You can substitute it with 2% milk, but the end result might be a little less creamy. Almond or oat milk can work for a non-dairy version, but choose unsweetened ones to control sugar levels.
Instant Espresso Powder: This is key for the coffee flavor. If you don’t have it, you could use brewed espresso, but make sure to reduce the quantity of milk slightly. You can also use coffee extract, though the flavor will differ a bit.
Sugar: Granulated sugar is standard, but you could swap it for brown sugar for a different flavor or even use maple syrup. Just remember, adjusting the sugar will affect the freezing point.
How Do I Get a Creamy Texture Without an Ice Cream Maker?
If you don’t have an ice cream maker, you can still make this delicious treat! After step 3, pour the mixture into a shallow dish and freeze it.
- Stir the mixture every 30 minutes for the first 3 hours. This breaks up ice crystals, helping achieve a creamier texture.
- After several hours, once it’s firm, let it sit out for a few minutes before scooping for easier serving!
This method takes a bit more time but is totally worth it for homemade espresso ice cream!
Best Easy Homemade Espresso Ice Cream Recipe
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- A pinch of salt
How Much Time Will You Need?
This delicious espresso ice cream takes about 15 minutes of active preparation time, plus at least 4 hours for freezing. If you chill the mixture overnight, it becomes even tastier! So, in total, you’ll want to budget for about half a day or more before your ice cream is ready to enjoy.
Step-by-Step Instructions:
1. Mixing the Ingredients:
Start by grabbing a medium mixing bowl. Whisk together the granulated sugar, instant espresso powder, and a pinch of salt until they are well combined. This will ensure that the espresso is evenly distributed throughout the ice cream.
2. Adding Milk for Creaminess:
Next, pour in the whole milk. Whisk this mixture until the sugar and espresso powder are completely dissolved. This may take a minute, but you want it to be smooth so there are no gritty bits!
3. Cream and Vanilla In:
Now, stir in the heavy cream and the vanilla extract. Mix until everything is fully incorporated. This creamy base is what makes your ice cream delicious!
4. Chill Your Mixture:
Cover the bowl and pop it in the refrigerator for at least 2 hours, or overnight if you can wait. Chilling helps the flavors meld and leads to a smoother ice cream.
5. Churning Time:
Once your mixture is nicely chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions to churn the mixture, usually around 20-25 minutes, until it’s achieved a soft-serve consistency.
6. Freeze to Firm Up:
After churning, transfer your ice cream into an airtight container. Freeze it for at least 4 hours, or until it’s firm enough to scoop. Patience is key here!
7. Serve and Enjoy!
Your espresso ice cream is ready! Scoop generous portions into bowls or cones. For an extra touch, consider garnishing with chocolate chips or a few coffee beans! Enjoy the rich, creamy, and intensely flavorful espresso treat!
Here’s to enjoying your homemade espresso ice cream that’s both refreshing and scrumptious! ☕️🍦
FAQ About Homemade Espresso Ice Cream
Can I Use Fresh Espresso Instead of Instant Espresso Powder?
Yes, you can substitute fresh brewed espresso for instant espresso powder! However, note that you’ll need to reduce the amount of milk slightly to account for the liquid from the espresso. This will help maintain the right consistency in your ice cream.
How Can I Store Leftover Ice Cream?
Store any leftover espresso ice cream in an airtight container in the freezer. It should last for about 2-3 weeks. To avoid ice crystals, press a piece of parchment paper against the surface before sealing the container.
Can I Make This Ice Cream Without an Ice Cream Maker?
Absolutely! If you don’t have an ice cream maker, pour the chilled mixture into a shallow dish and freeze it. Stir every 30 minutes for the first 3 hours to break up ice crystals, which will help achieve a creamy texture.
How Can I Adjust the Sweetness of the Ice Cream?
If you prefer a sweeter or less sweet ice cream, you can easily adjust the amount of sugar in the recipe. Just remember, reducing sugar may affect the texture slightly, as sugar helps with creaminess and freezing properties!
