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Vanilla Espresso Ice Cream

Maria G. Brooks
Indulge in the rich, creamy goodness of this Vanilla Espresso Ice Cream, which beautifully blends the smooth sweetness of vanilla with the bold, aromatic flavor of espresso.
This homemade ice cream is perfect for coffee lovers and anyone craving a gourmet dessert.
It’s easy to make, requires simple ingredients, and delivers a sophisticated treat that’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American, Italian
Servings 6 servings
Calories 300 kcal

Equipment

  • 1 Medium Saucepan
  • 1 Ice Cream Maker
  • 1 measuring cup
  • 1 Mixing Bowl
  • 1 Airtight Container for Freezing

Ingredients
  

  • 2 cups 480 mL Heavy Cream
  • 1 cup 240 mL Whole Milk
  • ¾ cup 150 g Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • 1 cup 240 mL Espresso or Strong Brewed Coffee (cooled)
  • Pinch of Salt

Instructions
 

Brew the Espresso

  • Brew a strong cup of espresso or coffee and allow it to cool to room temperature.

Combine Dairy Ingredients

  • In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat, stirring occasionally until warm but not boiling.

Add Sugar and Salt

  • Stir in the sugar and salt, ensuring the sugar dissolves completely.

Add Vanilla and Espresso

  • Remove the saucepan from heat and stir in the vanilla extract and cooled espresso. Mix thoroughly.

Chill the Mixture

  • Allow the mixture to cool to room temperature before refrigerating it for at least 2 hours to chill thoroughly.

Churn the Ice Cream

  • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes.

Freeze

  • Transfer the churned ice cream to an airtight container and freeze for 4-6 hours, or until firm.

Serve

  • Scoop, serve, and enjoy your homemade Vanilla Espresso Ice Cream.

Notes

  • Use fresh espresso: Freshly brewed espresso provides the best coffee flavor. If you don’t have an espresso machine, you can use instant coffee, but be sure to brew it strong.
  • Customize the flavor: You can add chocolate chips, nuts, or a swirl of caramel for extra texture and flavor.
  • For a smoother texture: Add a tablespoon of vodka to the base to prevent ice crystals from forming during freezing.
  • Chill thoroughly: Make sure the mixture is fully chilled before churning for the smoothest texture.
  • No ice cream maker? You can still make this ice cream by freezing it in a shallow container and stirring every 30 minutes to break up any ice crystals.
Keyword Vanilla Espresso Ice Cream