Homemade Espresso Ice Cream

Products Used


  • 2 cups whipping cream
  • 2 cups milk
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon vanilla extract
  • 3 1/2 tablespoons (or more) instant coffee
  • Optional: 1/3 cup coffee liquor
  • Optional: 1/2 cup toasted almonds
  • Optional: Coffee beans for decoration


      1. In a saucepan boil cream, milk and sugar. Remove from heat and whisk in vanilla and coffee extract. Place saucepan in bowl filled with ice cubes.
      2. When most ice cubes have melted, renew ice cubes and cover pan, sprinkle a cup of salt on ice cubes to get ice cream mixture super cold. (To ensure a smooth ice cream it is essential that ice cream mixture is as cold as possible when pouring it in the ice cream maker.) Add coffee liquor if using.
      3. Taste ice cream mixture. If you desire a stronger coffee flavor you can add additional instant coffee. Do so by mixing instant coffee with a very small amount of water and then add to above.
      4. If you plan to serve ice cream in demitasse cups, place cups in freezer to get cold now.
      5. Churn ice cream according to machine manufacturer’s directions.
      6. Fill cups and smooth surface with back of a knife or metal spatula. Place immediately in freezer.
      7. If desired decorate with toasted almonds on edges and a whole coffee bean.


      Rate & Review
      or to post comments

      Oops.. there is no Spanish translation to this recipe