This Easy Homemade Espresso Ice Cream is a dream for coffee lovers! It’s rich, creamy, and packed with delicious espresso flavor. Plus, you don’t need an ice cream maker!
You just mix ingredients, freeze, and enjoy the delightful coffee taste. I love sneaking spoonfuls while it’s still soft. It’s that good! ☕️🍦
Key Ingredients & Substitutions
Heavy Cream: This is what makes the ice cream rich and creamy. If you want a lighter option, you can use half-and-half, but the texture will be less creamy.
Whole Milk: It adds to the richness. If you’re looking for a dairy-free version, try using almond milk or coconut milk, although the texture may differ slightly.
Granulated Sugar: This sweetens your ice cream. You can substitute it with coconut sugar or maple syrup; just remember that it might affect the texture. Adjust the quantity since they’re sweeter than regular sugar.
Instant Espresso Powder: The key flavor! If you don’t have it, you may use brewed espresso, but you’ll need to reduce the liquid elsewhere to maintain consistency.
Vanilla Extract: Always a great addition for depth of flavor. You can also use other extracts like almond if you want a unique twist.
How Do I Churn Ice Cream Without a Machine?
If you don’t have an ice cream maker, don’t worry! You can still enjoy delicious ice cream. Here’s how:
- After combining your ingredients, pour the mixture into a shallow dish.
- Place it in the freezer. Every 30 minutes, stir vigorously with a fork for about 2-3 hours. This helps break up ice crystals and gives you a creamier texture.
This method requires a bit of patience, but it’s worth it for the delicious results! Enjoy your homemade espresso ice cream!
Easy Homemade Espresso Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant espresso powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
How Much Time Will You Need?
This easy homemade espresso ice cream will take about 10 minutes to prepare. After mixing, you’ll need to churn it in the ice cream maker for about 20-25 minutes, then freeze for at least 4 hours to set. In total, plan for about 4 hours and 35 minutes before you can indulge in this creamy treat!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, combine the granulated sugar, instant espresso powder, and salt. Whisk them together until well mixed. This helps ensure the espresso flavor is evenly distributed throughout the ice cream.
2. Combine with Milk:
Add the whole milk to the bowl and whisk until the sugar and espresso powder are completely dissolved. You want a smooth mixture with no clumps!
3. Add Cream and Vanilla:
Next, stir in the heavy cream and vanilla extract. Mix gently until everything is well combined and creamy. This is where the magic begins as the mixture becomes rich and delicious!
4. Churn the Mixture:
Pour your espresso mixture into an ice cream maker. Follow the manufacturer’s instructions, usually for about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
5. Freeze the Ice Cream:
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until it’s firm. This helps it develop that lovely scoopable texture.
6. Serve and Enjoy:
When you’re ready to enjoy, scoop out your rich, creamy espresso ice cream into bowls. For a special touch, you can garnish with coffee beans or shaved chocolate if you like. Enjoy every delightful spoonful!
Now, dig into your delicious homemade espresso ice cream and savor that coffee flavor! Enjoy! ☕️🍦
Can I Use Decaf Espresso Powder?
Absolutely! If you prefer a caffeine-free option, decaf espresso powder will work just as well. The flavor will still be rich and delicious without the jitters!
How Do I Store Leftover Ice Cream?
Store leftover ice cream in an airtight container in the freezer. It’s best enjoyed within 1-2 weeks for the optimal taste and texture. To scoop, let it sit at room temperature for a few minutes to soften slightly.
Can I Make This Recipe Without an Ice Cream Maker?
Yes, you can! Pour the mixture into a shallow container and freeze it. Stir vigorously with a fork every 30 minutes for about 2-3 hours to break up ice crystals. This will help achieve a creamier texture!
What Can I Use Instead of Instant Espresso Powder?
If you don’t have instant espresso powder, you can use strongly brewed espresso. Just reduce the amount of milk slightly to maintain the right consistency, but keep in mind it may have a different texture.
