This easy espresso ice cream is so rich and creamy. The bold espresso flavor is balanced with just the right amount of sweetness. Enjoy it for dessert or blend it into an amazing frozen coffee drink!
I've always loved coffee ice cream but when I tried it with espresso it was a game changer. Espresso adds an amazing depth of flavor and richness that pairs so well with the cream and sugar. Not only is this the best espresso ice cream I've ever had, it's very easy to make! Making your own is also a great way to avoid ultra-processed ingredients that may be found in some store bought ice cream, including artificial flavors and coloring.
If you're looking for more ice cream recipes, I highly recommend checking out my no egg vanilla ice cream. I love having a bowl of ice cream with one scoop vanilla and one scoop espresso. Top it off with this delicious whipped cream dispenser recipe! I also love dipping my walnut biscotti into this ice cream. It's a fun twist on the traditional espresso and biscotti combo, especially when the weather warms up!
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Ingredients
Ingredient Notes
- Half and half and heavy whipping cream: I prefer using dairy products with simple ingredients that do not contain additives like gum or carrageenan. I like Clover's heavy whipping cream that has "cream" as the only ingredient. For the half and half, I love the Organic Valley grassmilk version that only contains "organic grade A milk" and "cream." I prefer to use grass-fed dairy when available because it makes the ice cream so creamy and rich. Grass-fed dairy may also have higher levels of omega 3 fatty acids, which can support brain and heart health.
- Espresso: I brew my own espresso using my Breville barista machine. This gives me control over the exact flavor and intensity of the espresso. This recipe works with either decaffeinated or caffeinated versions. I usually enjoy this ice cream in the evening, so I often make it with decaffeinated espresso. I love Allegro Coffee's Decaf Organic Espresso Bel Canto. It has hints of berry and cocoa that makes an incredible ice cream. If you don't have an espresso machine at home, no problem! Stop by your favorite coffee shop and order a double shot to-go (and don't forget to treat yourself to your favorite drink while there!).
See recipe card for quantities.
Substitutions and Variations
- Coffee can be used to substitute the espresso. Coffee does not have as bold of a flavor. I recommend brewing the coffee as strong as possible so the flavor comes through. Either decaffeinated or caffeinated versions would work.
- Granulated sugar can be used to substitute the cane sugar.
- Toppings are a fun way to enhance the flavor. I love adding some chopped air fryer roasted peanuts for a salty crunch. Crumbling these 2 ingredient peanut butter cookies on top is amazing! It tastes like a peanut butter blended espresso drink.
Instructions
Step 1: Follow the manufacturer's instructions to prepare your ice cream machine. Some require the bowl to be frozen in advance. When ready, add the cane sugar, salt, vanilla extract, half and half, and heavy whipping cream to a large bowl or measuring cup. I prefer a measuring cup because it is easier to pour into the ice cream machine. Whisk together until the sugar is completely dissolved. Then add the espresso. Whisk again until combined.
Step 2: Immediately pour the cold mixture into the ice cream machine, following the manufacturer's instructions. I use the KitchenAid ice cream maker attachment and need to turn it on before adding the mixture.
Step 3: Follow the manufacturer's instructions to churn the mixture. Using the KitchenAid ice cream maker attachment, I churn for 20 to 30 minutes. When done, the ice cream will be the consistency of soft serve.
Step 4: Serve immediately or store in the freezer. To store, scoop the ice cream into a freezer safe container with a spatula or large spoon. Smooth out the top with the spatula or back of the spoon. This allows the ice cream to freeze evenly and makes it easier to scoop. Store at least 2 hours in the freezer for firmer ice cream.
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Equipment
- Ice cream machine. I love the KitchenAid ice cream maker attachment.
- Freezer safe container. I love the Tovolo Glide a Scoop ice cream tub in the 2.5 quart size. It stacks well in the freezer.
- Large bowl or large, 8-cup measuring cup. I prefer to use the measuring cup because it is easier to pour the mixture into the ice cream machine.
- Whisk
- Spatula or large spoon
- Measuring cup or food scale
- Measuring spoons
Storage
Store in the freezer for up to 2 weeks in an airtight container. I have not tested storage for longer because we eat this up quickly!
See the USDA Leftovers and Food Safety guide for more information.
Expert tips
- For best results, follow the manufacturer's instructions for your ice cream machine. All machines are a bit different and require specific preparation. Some machines may require the bowl to be frozen before making the ice cream.
- Keep the half and half and heavy whipping cream in the refrigerator until immediately before use. This ensures the ice cream mixture stays cold when adding it to the machine. A cold mixture lessens the churn time and keeps the texture creamy and smooth.
- Make sure the espresso is room temperature (or cold) before adding it to the ice cream mixture. This keeps the mixture cold, which is necessary when adding it to the ice cream machine.
FAQ
Yes, there is usually caffeine in espresso ice cream. The amount of caffeine will depend on the type and brew of the espresso used. Even ice cream that uses decaffeinated espresso may still have caffeine, although it may be in lesser amounts than those that use the regular, caffeinated version.
Both coffee and espresso are delicious options for ice cream. I prefer using espresso because it has a more intense flavor when compared to regular brewed coffee. This results in a more robust coffee taste that is perfectly balanced by the richness of the dairy.
Related
Looking for more delicious ice cream recipes? Try these:
Pairing
Looking for tasty toppings? Try out these recipes:
Did you make this recipe? Leave a comment below and tag @little.nonni on Instagram!
Recipe
Espresso Ice Cream
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Ingredients
- 1 cup cane sugar *
- â…› teaspoon salt
- 1 tablespoon vanilla extract
- 2 cups half and half *
- 2 cups heavy whipping cream *
- 4 shots espresso (4 ounces or ½ cup. Cold or room temperature)*
Instructions
- Prepare the ice cream machine and whisk the ingredients: Before starting, follow the manufacturer's instructions to prepare your ice cream machine. Some require the bowl to be frozen up to 24 hours in advance. When ready, add the cane sugar, salt, vanilla extract, half and half, and heavy whipping cream to a large bowl or measuring cup. I prefer a measuring cup because it is easier to pour into the ice cream machine. Whisk together until the sugar is completely dissolved. Then add the espresso. Whisk again until combined.
- Pour the mixture into the ice cream machine: Immediately pour the cold mixture into the ice cream machine, following the manufacturer's instructions. I use the KitchenAid ice cream maker attachment and need to turn it on before adding the mixture.
- Churn: Follow the manufacturer's instructions to churn the mixture. It will thicken as it churns. Using the KitchenAid ice cream maker attachment, I churn for 20 to 30 minutes. When done, the ice cream will be the consistency of soft serve.
- Serve immediately or store: Serve the ice cream immediately or store in the freezer. To store, scoop the ice cream into a freezer safe container with a spatula or large spoon. Smooth out the top with the spatula or back of the spoon. This lets the ice cream freeze evenly and makes it easier to scoop. Store at least 2 hours in the freezer for a firmer ice cream.
Video
Notes
- Cane sugar:Â this can be substituted with the same amount of granulated sugar.
- Half and half and heavy whipping cream:Â keep in the refrigerator until immediately before use. The ice cream mixture needs to be cold when adding it to the machine so it churns properly.Â
- Espresso: this needs to be cold or room temperature before adding it to the ice cream mixture. This keeps the mixture cold, allowing it to churn properly. Either decaffeinated or caffeinated espresso will work.
- Use coffee instead: you can substitute the espresso with the same amount of coffee. Since coffee does not have as bold of a flavor, I recommend brewing it as strong as possible so the flavors come through. Either caffeinated or decaffeinated versions would work.
- Toppings: have some fun! Topping this ice cream with my air fryer roasted peanuts adds a delicious salty crunch. I love dipping my walnut biscotti into this ice cream for a fun twist on the classic biscotti and espresso combo. These 2 ingredient peanut butter cookies are amazing when crumbled on top. It tastes just like a peanut butter frozen coffee drink!Â
- Equipment: ice cream machine (I love the KitchenAid ice cream maker attachment); freezer safe container (I use the Tovolo Glide a Scoop tub in the 2.5 quart size); large bowl or large, 8-cup measuring cup; whisk; spatula or large spoon; measuring cup or food scale; measuring spoons.
- Storage: store in the freezer for up to 2 weeks in an airtight container.Â
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Lis says
This recipe was delicious, the perfect amount of espresso and sweetness. I added heath and chocolate covered espresso beans.
Maria D'Errico says
Thanks Lis, I'm so happy you enjoyed the ice cream!
Greg says
Problems getting ice cream to thicken. Is amount of vanilla extract accurate (i.e., 1 Tbsp)? Vanilla extract is considered alcohol which can affect if ice cream will thicken as it churns. Other recipes I've seen online for espresso ice cream call for a teaspoon or so of vanilla extract. I churned my ice cream for about an hour and it would not thicken. Normally, my ice cream maker only needs 20 - 25 minutes of churning.
Maria D'Errico says
Hi Greg,
I’m sorry to hear the ice cream wouldn’t thicken! The 1 tablespoon of vanilla extract is correct. It is more than some other recipes call for, but I always use this amount and never have trouble with the ice cream thickening within 30 minutes. I use the KitchenAid ice cream maker attachment and freeze the bowl for at least 16 hours beforehand. I don’t think the vanilla extract is the cause since it's a small proportion of the total volume of the ice cream mixture. Some possible issues could be that the espresso wasn’t cool enough (needs to be room temp or cold), or maybe the sugar and salt were not dissolved fully in the mixture before churning. Not sure if this applies in your case, but just some possible causes of thickening issues. I hope this helps and I really appreciate you taking the time to leave a comment. If you end up trying the recipe with less vanilla extract or any other changes, I’d love to hear how it turns out!
Anne says
I love coffee ice cream. Making it with espresso was a game changer. I stopped by my favorite coffee shop to get an espresso to go and an additional treat for myself. My family can’t get enough of this ice cream. It’s easy to make and a special treat for my family and friends.
Maria D'Errico says
I'm so happy you love the ice cream. We can't get enough of it either!
rd says
This is a latte in a bowl! As a coffee lover and ice cream fanatic, I can't get enough of this amazing dessert. It is creamy and rich, with the perfect espresso flavor. I can't get over how easy this recipe is. Just mix, freeze, and in no time, you'll have a delicious treat free of ultra-processed ingredients and full of ice cream goodness!
Maria D'Errico says
A "latte in a bowl" is a great way to describe it!