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Espresso Ice Cream
This perfectly creamy espresso ice cream with a hint of espresso and a little coffee liqueur for added kick is a delicious treat for these hot summer days.
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Yield
1
quart
4.46
from
33
votes
Ingredients
1 1/2
cups
milk
1
cup
granulated sugar
4
Tbsp
instant espresso powder
3
cups
heavy cream
2
tsp
vanilla extract
2
Tbsp
coffee liqueur
Instructions
In a medium bowl, mix together milk, sugar, and espresso powder until sugar is dissolved.
Add heavy cream, vanilla, and coffee liqueur and stir to combine.
Turn on ice cream machine and pour the mix into the freezer bowl. Let churn until ice cream is thickened and soft, about 20-25 minutes.
Transfer to airtight container and freeze for additional 1 hour. Serve and enjoy!
Recipe by
Jennifer Meyering
https://jennifermeyering.com/espresso-ice-cream/
All images & content are copyright ©
Jennifer Meyering
. Material may not be duplicated or republished without permission. If you would like to share this recipe, we ask that you please re-write the recipe in your own words and provide appropriate credit with a link back to the original post. Thank you!