Espresso Ice Cream

3.67 from 3 votes

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!

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American, Italian

Keyword: espresso ice cream

Servings: servings (1.5 quarts)

Calories: 154kcal

Author: Maria D'Errico

Ingredients

1 cup cane sugar *
⅛ 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)*

US Customary - Metric

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: this can be substituted with the same amount of granulated sugar.
Half and half and heavy whipping cream: 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.
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!
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.

Nutrition