Espresso Ice Cream
Total:
6 hr 20 min
Active:
20 min
Yield:
1 quart
Level:
Easy
Total:
6 hr 20 min
Active:
20 min
Yield:
1 quart
Level:
Easy

Ingredients

Directions

In a large measuring cup, mix together the heavy cream, sweetened condensed milk, espresso and vanilla extract. Refrigerate until well chilled, about 1 hour.

Once the mixture is thoroughly chilled, turn on your ice cream machine and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, 12 to 15 minutes. Place the canister in the freezer until the ice cream is firm enough to scoop, for several hours.

Serve with whipped cream and chocolate covered espresso beans.

IDEAS YOU'LL LOVE

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Espresso Brownies

Recipe courtesy of Giada De Laurentiis

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Iced Coffee

Recipe courtesy of Ina Garten

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Creamed Spinach

Recipe courtesy of Sunny Anderson

Creamed Peas

Recipe courtesy of The Neelys

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Double Chocolate Bread Pudding with Bourbon Whipped Cream

Recipe courtesy of Sunny Anderson

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking