Espresso Ice Cream (No-Churn)

User Reviews

5.0

27 reviews
Excellent

Espresso Ice Cream (No-Churn)

This recipe for Espresso Ice Cream yields a creamy and robust coffee-flavoured ice cream that tastes like a Vietnamese Iced Coffee. It's a simple recipe that is easy to whip up requiring no fancy equipment.

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Ingredients

Servings
  • 185 ml heavy whipping cream cold, at least 36% MF (milkfat)
  • 100 ml sweetened condensed milk
  • 5 g instant espresso powder 2 sachets
  • 2 teaspoon pure vanilla extract
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Instructions

  1. Pour the heavy whipping cream into a chilled bowl.
  2. Whip the cream with a metal whisk, until it reaches almost stiff peaks.
  3. In a separate bowl, stir together the condensed milk, instant espresso powder, and vanilla extract.
  4. With a spatula, fold about ⅓rd of the whipped cream into the condensed milk mixture to lighten.
  5. Pour the condensed milk mixture back into the whipped cream and fold to incorporate.
  6. Transfer to a clean, freezer-safe jar and freeze for at least 6 hours or overnight before enjoying.

Nutrition Information

Show Details
Calories 250kcal (13%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 72mg (24%) Sodium 50mg (2%) Potassium 175mg (5%) Sugar 14g (28%) Vitamin A 747IU (15%) Vitamin C 1mg (1%) Calcium 103mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 250 kcal

% Daily Value*

Calories 250kcal 13%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 72mg 24%
Sodium 50mg 2%
Potassium 175mg 4%
Sugar 14g 28%
Vitamin A 747IU 15%
Vitamin C 1mg 1%
Calcium 103mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

27 reviews
Excellent

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