5.0 from 27 votes
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.
Prep Time
5 mins
Additional Time
6 hrs
Total Time
6 hrs 5 mins
Servings: 4
Calories: 250 kcal
Course:
Dessert
Cuisine:
Asian , Vietnamese , American
Ingredients
- 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
Instructions
- Pour the heavy whipping cream into a chilled bowl.
- Whip the cream with a metal whisk, until it reaches almost stiff peaks.
- In a separate bowl, stir together the condensed milk, instant espresso powder, and vanilla extract.
- With a spatula, fold about â…“rd of the whipped cream into the condensed milk mixture to lighten.
- Pour the condensed milk mixture back into the whipped cream and fold to incorporate.
- Transfer to a clean, freezer-safe jar and freeze for at least 6 hours or overnight before enjoying.
Cup of Yum
Nutrition Information
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
% 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.