Espresso Coffee Ice Cream is the ultimate treat for coffee lovers. This coffee ice cream has a rich, creamy gelato-like texture. If you're a die-hard coffee lover get ready to savor every spoonful.
Forget about fussy egg-based custard; our simple recipe makes a rich and creamy ice cream without any hassle. It's the perfect counterpoint to our green tea Matcha Ice cream!
Why You'll Love This Espresso Coffee Ice Cream Recipe
Espresso Coffee Ice Cream is a delicious and refreshing treat that's perfect for any time of day. This creamy, egg-free ice cream is made with heavy cream, sweetened condensed milk, and concentrated espresso coffee powder, creating deep, rich coffee flavor.
- Intense Coffee Flavor: It delivers a bold, rich coffee taste that true espresso enthusiasts will appreciate in every creamy spoonful.
- Luxuriously Smooth Texture: Thanks to the sweetened condensed milk and your Cuisinart ice cream maker, this recipe produces an exceptionally creamy consistency. You'll never guess that this is an egg-free ice cream!
- Effortlessly Simple: Without the need for an egg custard, making this ice cream at home is super easy.
Ingredients Overview
The use of sweetened condensed milk guarantees a rich and luscious texture without the use of eggs in the ice cream base! For the coffee flavor, I highly recommend Instant Cafe Bustelo for that rich, deep espresso flavor.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Espresso Coffee Ice Cream
Ensure all ingredients are well-chilled before pouring them into your frozen Cuisinart freezer bowl for the best results. Sweetened condensed milk is the secret to this ice cream's incredibly smooth texture. To make it, simply combine the base ingredients, chill, and churn.
Step 1: Mix the instant espresso powder and a pinch of salt with the cold water in a bowl and stir until completely dissolved. Pour coffee mixture into a large mixing bowl.
Step 2: Add the sweetened condensed milk to the coffee mixture and whisk well to blend.
Step 3: Pour the heavy cream into the bowl of sweetened condensed milk and coffee mixture and whisk to blend again.
Step 4: Pour the coffee ice cream base into the frozen freezer bowl and program your Cuisinart for either 'ice cream' or 'gelato' , adjusting the time also to 30 to 35 minutes. When the timer goes off, check the ice cream, it should be the texture of soft serve ice cream.
Step 5: Carefully remove the dasher, scraping off the excess ice cream. Transfer the freezer bowl of ice cream to a lined loaf pan, bowl, or ice cream tubs. Place in your freezer for 1 to 2 hours to 'ripen', or harden. Scoop and enjoy!
Scoop into bowls and top with whipped cream, chocolate syrup, hot fudge, or even our chocolate ganache. Add a few chocolate covered espresso beans. Serve with warm, fudgy brownies or cookies, or simply enjoy in an ice cream cone!
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Coffee Intensity: Adjust the strength of the coffee flavor by using more or less instant espresso powder to suit your preference.
- Chocolate Swirl: Swirl in some chocolate fudge and sliced toasted almonds after churning and when transferring to a storage tub to harden, for a Mocha Almond Fudge-inspired treat.
- Liqueur Boost: Add a splash of coffee liqueur (like Kahlúa or Tia Maria) or a touch of a complementary extract, such as almond or hazelnut, to the base before chilling for an extra layer of flavor.
Tips for Success
Here are a few tips for making this recipe:
- Freeze the Bowl Solid: Your Cuisinart freezer bowl needs to be absolutely frozen solid for optimal results. This typically means at least 12-24 hours in the coldest part of your freezer before you start churning.
- Dissolve Espresso Well: Make sure your instant espresso powder is fully dissolved in the liquid ingredients before chilling. Any undissolved granules can lead to a gritty texture.
- Chill Ingredients Thoroughly: This is paramount for no-cook ice creams. Ensure your base mixture is completely chilled in the refrigerator for at least 4-6 hours, or ideally overnight. A very cold base churns faster and results in a smoother, less icy texture.
- Don't Overfill: Be mindful of your ice cream maker's capacity. The mixture will expand as it churns and freezes, so leave adequate headspace in the bowl as per your machine's instructions.
- "Cure" to Harden: After churning, the ice cream will be soft, similar to soft-serve. Transfer it to an airtight container and "cure" it in the freezer for at least 2-4 hours to firm up to a perfect, scoopable consistency.
Storage Options
Some recommended storage options for this recipe are:
- Freezer: Store freshly churned ice cream in an airtight container in the coldest part of your freezer for up to 2 weeks for the best quality and texture.
- Prevent Freezer Burn: To maintain freshness and prevent ice crystals, press a piece of plastic wrap directly onto the surface of the ice cream before placing the lid on the container.
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Frequently Asked Questions
No, regular brewed coffee has too much water, which can lead to an icy texture and would require reducing the heavy cream, complicating this simple recipe. Stick to instant espresso or coffee powder for the best results.
This often happens if the base isn't chilled enough before churning, or if your Cuisinart freezer bowl wasn't completely frozen solid. Ensure both are very cold!
Fold in your desired mix-ins, such as chocolate chips, chopped toffee, or crushed cookies, during the last few minutes of churning.
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Get The Recipe!
Espresso Coffee Ice Cream (Cuisinart Ice Cream Maker)
Equipment
- Cuisinart Ice Cream Maker ICE70
Ingredients
- 2 tablespoon instant espresso
- 4 oz water cold, or cold coffee
- 1 pinch salt
- 2 cups heavy cream
- 14 oz sweetened condensed milk 1 can
Instructions
- Mix the instant espresso powder and a pinch of salt with the cold water in a bowl and stir until completely dissolved.2 tablespoon instant espresso, 4 oz water, 1 pinch salt
- Add the sweetened condensed milk to the coffee mixture and whisk to blend.14 oz sweetened condensed milk
- Pour the heavy cream into the bowl of sweetened condensed milk and coffee mixture and whisk to blend again.2 cups heavy cream
- Pour the coffee ice cream base into the frozen freezer bowl and program your Cuisinart for either 'ice cream' or 'gelato' , adjusting the time also to 30 to 35 minutes.
- When the timer goes off, check the ice cream, it should be the texture of soft serve ice cream.
- Carefully remove the dasher, scraping off the excess ice cream. Transfer the freezer bowl of ice cream to a lined loaf pan, bowl, or ice cream tubs.
- Place in your freezer for 1 to 2 hours to 'ripen', or harden. Scoop and enjoy!
Notes
- Freeze the Bowl Solid: Your Cuisinart freezer bowl needs to be absolutely frozen solid for optimal results. This typically means at least 12-24 hours in the coldest part of your freezer before you start churning.
- Dissolve Espresso Well: Make sure your instant espresso powder is fully dissolved in the liquid ingredients before chilling. Any undissolved granules can lead to a gritty texture.
- Chill Ingredients Thoroughly: This is paramount for no-cook ice creams. Ensure your base mixture is completely chilled in the refrigerator for at least 4-6 hours, or ideally overnight. A very cold base churns faster and results in a smoother, less icy texture.
- Don't Overfill: Be mindful of your ice cream maker's capacity. The mixture will expand as it churns and freezes, so leave adequate headspace in the bowl as per your machine's instructions.
- "Cure" to Harden: After churning, the ice cream will be soft, similar to soft-serve. Transfer it to an airtight container and "cure" it in the freezer for at least 2-4 hours to firm up to a perfect, scoopable consistency.
Kelly Bloom says
Coffee ice cream is my favorite. I slather it with some hot fudge sauce for a really decadent dessert. This was so easy to make in my Cuisinart ice cream maker!