Homemade Espresso Ice Cream Recipe – Creamy & Rich Coffee

If you’re a coffee enthusiast, you’ll love this Espresso Ice Cream Recipe! Combining the bold, rich flavors of espresso with the creamy goodness of homemade ice cream, this dessert is the perfect treat for coffee lovers. Whether served alone or paired with chocolate or caramel, it’s a sophisticated yet simple indulgence. Let’s dive into this delightful recipe that brings café-quality flavors to your home kitchen!

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Nutrition Information (Per Serving)

• Calories: 280 kcal
• Carbohydrates: 24g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 130mg
• Sodium: 40mg
• Sugar: 22g
• Calcium: 80mg

Recipe Details

• Prep Time: 20 minutes
• Active Time: 10 minutes
• Resting Time: 4-6 hours (freezing)
• Total Time: 6 hours 30 minutes
• Cuisine: Italian, American
• Course: Dessert
• Servings: 6
• Calories per Serving: 280 kcal

Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowls
• Ice cream maker
• Fine-mesh strainer
• Airtight container for freezing

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tablespoons espresso powder (or ½ cup strong brewed espresso, cooled)
• 4 egg yolks
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• Optional: ½ cup chocolate chips or coffee liqueur (for extra depth)

Instructions

Step 1: Heat the Cream Mixture

1. In a medium saucepan, combine heavy cream, whole milk, and espresso powder over medium heat.
2. Stir occasionally until the mixture is hot but not boiling. Remove from heat.

Step 2: Prepare the Egg Yolk Base

3. In a mixing bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
4. Slowly pour ½ cup of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
5. Gradually pour the tempered egg mixture back into the saucepan while whisking continuously.

Step 3: Cook the Custard

6. Return the saucepan to low heat and cook while stirring constantly until the mixture thickens slightly (about 5-7 minutes). The custard is ready when it coats the back of a spoon.
7. Remove from heat and stir in vanilla extract.
8. Strain the mixture through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.

Step 4: Chill the Mixture

9. Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Step 5: Churn the Ice Cream

10. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
11. If using, fold in chocolate chips or a splash of coffee liqueur during the last few minutes of churning.

Step 6: Freeze and Serve

12. Transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.
13. Serve in bowls, cones, or alongside brownies for a decadent treat!

Tips for the Best Espresso Ice Cream

• Use quality espresso powder or freshly brewed espresso for the best flavor.
• Don’t skip straining the custard—this ensures a smooth texture.
• Allow enough freezing time for a perfect scoopable consistency.
• Experiment with add-ins like crushed biscotti, caramel swirls, or nuts.

Final Thoughts

This Espresso Ice Cream Recipe is the ultimate homemade coffee dessert, offering a rich, creamy texture with a deep espresso flavor. Whether enjoyed on its own or paired with other treats, it’s a must-try for coffee and ice cream lovers alike. Enjoy making and indulging in this café-inspired delight!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.