I love coffee and ice cream, so this espresso ice cream recipe combines the best of both worlds.

Damen

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
4 hrs 40 mins
total:
5 hrs
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix sugar, butter, cornstarch, and espresso powder together in a saucepan until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove mixture from heat; stir in vanilla extract and let cool completely, 20 to 30 minutes. Stir in condensed milk and coffee-flavored liqueur.

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  • Beat whipping cream using an electric mixer in a mixing bowl until stiff peaks form; fold into cooled milk mixture.

  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Cook's Note:

If you do not have an ice cream mixer, pour mixture into a 9-inch square pan and freeze for 6 hours or until set, stirring occasionally to prevent the ice cream from becoming crystallized.

Nutrition Facts

302 calories; protein 4.1g; carbohydrates 26.4g; fat 19.9g; cholesterol 72.2mg; sodium 78.9mg. Full Nutrition
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