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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Homemade Vanilla Ice Cream

Recipe courtesy of Food Network Kitchen

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Peanut Butter Ice Cream

Recipe courtesy of Food Network

No-Churn Vanilla Ice Cream

Recipe courtesy of Food Network Kitchen

No-Churn Cherries 'n' Creme Ice Cream

Recipe courtesy of Food Network

Chocolate Cobbler with Cherry Ice Cream

Recipe courtesy of Elizabeth Heiskell

Browse Reviews By Keyword

          Latest Stories