Save Recipe Print
Espresso Ice Cream
Total:
6 hr 20 min
Prep:
20 min
Inactive:
6 hr
Yield:
1 quart
Level:
Easy
Total:
6 hr 20 min
Prep:
20 min
Inactive:
6 hr
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.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Espresso Ice Cream

Recipe courtesy of Ina Garten

Espresso Ice Cream

Recipe courtesy of Ina Garten

Sparkling Iced Espresso

Recipe courtesy of Bobby Flay

Espresso Whipped Cream

Recipe courtesy of Brian Duffy

Espresso Granita with Whipped Cream

Recipe courtesy of Giada De Laurentiis

Angel Food Cake with Espresso Mascarpone Cream

Recipe courtesy of Giada De Laurentiis

Espresso Nightcap with Vanilla Whipped Cream

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.