Enjoy a velvety, coffee-flavored ice cream with minimal effort. This no-churn recipe combines whipped cream, sweetened condensed milk, and instant espresso to create a smooth, indulgent dessert perfect for any time. Freeze for at least 6 hours for the best texture.
1 freezer-safe jar or container (to store ice cream)
Ingredients
185mlheavy whipping creamcold, at least 36% milkfat
100mlsweetened condensed milk
5ginstant espresso powderabout 2 sachets
2teaspoonspure vanilla extract
Instructions
Prepare Your Workspace: Before beginning, gather all ingredients and equipment. Chill a medium mixing bowl in the refrigerator for at least 10–15 minutes to help the cream whip faster and hold its structure. Have a metal whisk, spatula, small mixing bowl, and a clean, freezer-safe jar or container ready. Pre-measuring ingredients will make the process smooth and prevent errors.
Measure and Chill Heavy Cream: Measure 185 ml of heavy whipping cream, ensuring it has at least 36% milkfat for a rich, creamy texture. Keep the cream cold, as chilled cream whips better and produces a light, airy consistency. Place it into the chilled mixing bowl when ready to whip.
Whip Cream to Soft Peaks: Using a metal whisk, begin whipping the cream in a gentle circular motion. Gradually increase speed to medium. Watch closely as the cream thickens. Stop whipping when soft peaks form—this is when the cream holds a slight peak but curls back into itself when the whisk is lifted. Avoid overwhipping at this stage, as it can become grainy and separate.
Combine Condensed Milk, Espresso, and Vanilla: In a separate small bowl, pour 100 ml of sweetened condensed milk. Add 5 g of instant espresso powder (about 2 sachets) and 2 teaspoons of pure vanilla extract. Stir thoroughly until the espresso is fully dissolved and the mixture is smooth and aromatic. This ensures the coffee flavor is evenly distributed.
Lighten the Espresso Mixture: Take about one-third of the whipped cream and fold it gently into the condensed milk mixture using a spatula. Use a soft lifting motion from the bottom up to avoid deflating the cream. This step lightens the mixture, making it easier to fold into the remaining whipped cream and ensuring a smooth, airy final texture.
Incorporate Whipped Cream Fully: Pour the lightened condensed milk and espresso mixture back into the remaining whipped cream. Using the spatula, fold carefully and thoroughly, scraping along the sides and bottom of the bowl. Continue folding until the mixture is uniform in color and texture, with no streaks remaining.
Transfer to Freezer-Safe Container: Once fully combined, transfer the ice cream mixture into a clean, freezer-safe jar or container. Smooth the surface with a spatula for even freezing. Cover the container with a lid or plastic wrap to prevent ice crystals from forming.
Freeze Until Firm: Place the container in the freezer and allow it to set for at least 6 hours or overnight. This ensures the ice cream develops a firm, scoopable texture while remaining creamy. Avoid stirring during freezing to maintain a smooth consistency.
Serve and Enjoy: Remove the ice cream from the freezer about 5 minutes before serving to allow it to soften slightly for easier scooping. Use an ice cream scoop or spoon to serve portions into bowls or dessert glasses. Optionally, garnish with chocolate shavings, cocoa powder, or a drizzle of caramel for an extra indulgent touch.
Storage and Reuse: Store any leftover ice cream in the same freezer-safe container, tightly covered. It can be kept in the freezer for up to 2 weeks without losing flavor or texture. Let it sit at room temperature for a few minutes before scooping each time to achieve the perfect creamy consistency.
Notes
Always use cold, high-fat heavy cream (at least 36% milkfat) to achieve a creamy and smooth texture. Warm cream will not whip properly.
Instant espresso powder dissolves quickly and provides a concentrated coffee flavor; do not substitute with brewed coffee, as it may alter the ice cream’s texture.
Folding the whipped cream gently is essential—overmixing can deflate the airiness, resulting in denser ice cream.
Freeze the ice cream covered to avoid ice crystal formation and maintain its velvety consistency.
For a richer flavor, you can toast the espresso powder lightly in a dry pan before mixing to enhance its aroma.