This espresso ice cream is perfect for coffee lovers. It’s flavored with coffee and chocolate chunks and so easy to make since no machine is needed to make it. It’s a simple no-churn ice cream recipe that is ready to go in the freezer in about 10 minutes.
I am so ready for the long weekend. Also, I’m ready for summer and all the ice cream I plan on making and eating. Up first, this espresso ice cream with chocolate chunks. If you love coffee-flavored desserts, I think you’re going to really like this recipe.
The best part is that you don’t need a machine. This is a no-churn recipe and couldn’t be easier to make. You only need 10 minutes to make it and the hardest part is waiting for it to set in the freezer. It’s rich, creamy and decadent. Just like the kind you get at an ice cream shop but you can make it at home in no time at all.
If you’ve been following my blog you already know how much I love ice cream and I’ve shared so many recipes I wrote a whole post about how to make homemade ice cream with or without a machine. So, be sure to check it out if you want even more ideas.
Easy Espresso Ice Cream
One thing you don’t want your homemade ice cream to be is icy so for this coffee version, I used espresso powder. You add the powder to the heavy cream and, once it’s dissolved, you whip the two together until the stiff peaks form.
Once you’ve whipped the cream all you do is fold in condensed milk. Be sure to use a gentle hand to do this so you don’t deflate the whipped cream, you want to keep as much air in it as possible so the texture is nice and creamy.
At this point, you can fold in the chocolate chunks, too.
Freeze it overnight and the next day you have super creamy, homemade ice cream that tastes even better than store-bought. Sometimes I drizzle some chocolate syrup over mine or you can serve it in my cookie ice cream bowls for a fun summer treat.
No Churn Espresso Chip Ice Cream
- 2 cups cold heavy cream
- 1 tbsp espresso powder
- 1 (14-oz) can sweetened condensed milk
- 1 cup chocolate chips or chunks
- Whisk together espresso powder and cold heavy cream into the mixing bowl of a stand mixer. The espresso powder should dissolve into the heavy cream. If some of it remains undissolved, it should completely dissolve once you start whipping. Using a mixer, whisk on high speed until heavy cream forms stiff peaks.
- Pour condensed milk into a large bowl. Add in 1/3 of the whipped cream and gently fold into the condensed milk with a spatula. While the stiff peaks won't hold their form, you still want to keep as much air as possible. Fold in another 1/3. Fold in final 1/3. Pour in chocolate chips and gently stir in.
- Pour batter into a 9 x 5 metal loaf pan. Smooth with spatula or create a pattern on top if you wish. Freeze overnight to set.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.