Espresso Ice Cream

August 23, 2019 in At Home - No Comments

Recently I profiled Vanessa McDonald, who is a self-professed non-foodie, but professed lover of coffee. Inspired by this and feeling deserving of a sweet, cold treat after a week of brutal himidity,, I decided to get into the kitchen and whip up some espresso ice cream, inspired by my sister’s recipe.

My sister is the sort of cook who is really inspired by the season and the ingredients she has on hand. Throughout the year, she is particularly famous for her homemade ice cream, tweaked to fit the season or holiday–from crème de maron (a sweet chestnut purée) for Thanksgiving to strawberry for the heat of summer. The steps to making this ice cream couldn’t be easier and you’ll see how simple it is to modify them to incorporate your own favorite mixes or try out a new flavor. To me, this flavor is super reminiscent of the Italian dessert, affogato. Check it out; you might just never go back to store-bought ice cream again.



16oz carton of heavy cream

14oz can of sweetened condensed milk

A single shot (about 1 oz) of espresso or a double (about 2 oz) if you want to really kick it up. I used a double shot.

1 teaspoon of ground coffee (this is optional, I used the Gourmet Roast Ground from Chock full o’Nuts in this batch)

A couple handfuls to taste of dark chocolate chunks (optional)


In a medium mixing bowl, add condensed milk, espresso and ground coffee. Mix with a spatula.

In a large mixing bowl, add the heavy cream and beat with an electric hand mixer until soft peaks form; do not overmix, this will change the texture of the ice cream.

Using the spatula, fold the condensed milk mixture gently into the heavy cream mixture, taking care not to overfold; the key here is to make sure there are no “air pockets” of cream that will appear as lumps in the ice cream once it sets.

If you are opting for a chocolate chunk add in, gently fold them in now.

I use a loaf pan that measures 10″ x 5″ x 3.5″ high for my ice cream. Gently pour the mixture into the loaf pan smoothing it out gently with the spatula and making sure that the mixture is not filled right to the rim. Next, cover the mixture with a sheet of parchment paper; I fasten it with a rubberband which will keep it from getting freezer burned. Freeze for about 4-5 hours.

Serve. Repeat.


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