Coffee Ice Cream with Instant Espresso (Ice Cream Maker)
Sneak Peek: This easy coffee ice cream uses instant espresso powder and an uncooked base, so you can make rich homemade coffee ice cream quickly in any ice cream maker—including small machines like a Donvier.
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For years, this has been my go-to coffee ice cream when I want something homemade without the extra step of cooking a custard base. It mixes together in minutes and turns into a smooth, unmistakably coffee-flavored dessert with very little effort.
This recipe uses uncooked eggs for richness and texture. If serving children, older adults, or immunocompromised guests, use pasteurized eggs instead.
Ingredients & Substitutions
EGGS: Use large eggs. If pasteurized eggs are needed, you can pasteurize them yourself at home.
SUGAR: Granulated only. No recommended substitutes.
SALT: Just a pinch to balance sweetness.
VANILLA: Pure extract preferred.
MILK: Whole or 2% milk. Skim not recommended.
INSTANT ESPRESSO: Use powdered instant espresso—not ground coffee. Instant coffee works but produces a milder flavor.
HEAVY CREAM: Heavy cream or whipping cream for best texture.
Using a Dovier Ice Cream Maker
I use a Donvier hand-crank ice cream maker (paid link), but this recipe works just as well in most 1-quart electric ice cream makers. If your Donvier is missing parts, replacements are still available online.
Be sure to chill the insert for at least 24 hours before churning. Once filled with the ice cream mixture, turn the paddle every minute or two during the first 8–10 minutes. After the mixture begins to freeze, you don’t have to churn as often. Kids love helping with this part.
Tips That Make a Difference
- Too firm to scoop? Let it sit on the counter a few minutes before serving.
- Want it lighter? Swap 1 cup of cream for milk. Less rich, but still delicious.
Donvier Tip
• Liner won’t freeze? It may have been through the dishwasher. Replace it—there’s no fix.
Coffee Ice Cream with Instant Espresso (Ice Cream Maker)
Ingredients
- 2 large (100 g) eggs
- ⅔ cup (133 g) granulated sugar
- pinch table or sea salt
- 1 teaspoon vanilla extract
- 1 cup (227 g) whole milk
- 2 tablespoons powdered instant espresso
- 2 cups (454 g) heavy whipping cream
Instructions
- Whisk eggs and sugar: In a medium bowl, whisk 2 large (100 g) eggs and ⅔ cup (133 g) granulated sugar until the sugar dissolves and the mixture is pale yellow.
- Add flavorings and milk: Stir in a pinch table or sea salt, 1 teaspoon vanilla extract, 1 cup (227 g) whole milk, and 2 tablespoons powdered instant espresso. Mix until smooth.
- Stir in cream: Add 2 cups (454 g) heavy whipping cream and stir just until combined. Do not overmix.
- Chill thoroughly: Cover and refrigerate the mixture for 3–4 hours or overnight.
- Churn: Pour into a 1-quart ice cream maker and churn according to the manufacturer’s instructions. For Donvier users, turn the paddle every minute or two during the first 7–8 minutes to prevent the paddle from freezing up.
- Freeze to firm up: Transfer to a chilled container (like a loaf pan lined with plastic wrap), cover, and freeze until ready to serve.
Notes
- Hard to scoop? Let the ice cream sit on the counter for 5–10 minutes before serving.
- Lighter version: Use 2 cups milk and 1 cup cream instead of the original ratio. It won’t be quite as rich, but still delicious.
- No espresso? Skip the espresso powder and add 1–2 teaspoons of vanilla extract for a creamy vanilla base.
- Add-ins: Stir in chopped Oreos, chocolate chips, candy, or fruit after churning—start with ½ cup.
- Donvier users: If the paddle freezes in place, remove it and scrape frozen ice cream from the sides with a thin spatula or knife. Reinsert the paddle and continue churning.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Questions About Espresso Ice Cream
This recipe is designed for an ice cream maker. Without one, the texture will be noticeably different.
Yes—just like brewed espresso, it contains caffeine. Expect a mild buzz in every scoop.
Final Thoughts
If you love coffee-flavored desserts, this no-cook espresso ice cream is one to keep on repeat. I often start a batch and then go about my day—folding laundry, answering emails, or even working at my desk—just giving the paddle a turn every few minutes. It’s one of the simplest ways I know to make real coffee ice cream at home. Whether you’re using a vintage Donvier or a modern machine, this creamy and caffeinated treat is always worth sharing.
If you prefer an uncooked ice cream base as we do, try this Blackberry Chocolate Chip Ice Cream.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Slightly adapted from the Sweet Cream Base recipe published in Ben & Jerry’s Homemade Ice Cream & Dessert Book. (paid link)
Oh my, so many amazing foods here. I really wish I wasn’t stuck in freezing winter temperatures right now because I want to eat them all.
This looks delicious, Paula. I think mine will require a few shavings of dark chocolate over the top. Thanks for sharing the recipe.
I am with you on the chocolate!
Love the nutritional stats. Keep them coming.
btw…..I have had salad every day for 2 weeks.
Best thing that has ever happened to lunch for me.
Scooter, So cool about the salad. Keep changing it up so you don’t get tired of it. I DO get tired of preparing it (so I try to do it first thing on Saturday morning when I have lots of energy) but I never get tired of eating it. I always have a little something (as in 1/4 cup portion) I really like to go with it–usually some kind of leftover veggie or entree from the night before.
LOL, I’m laughing about the part where you sometimes churn ice cream on the way to a party. At least it’s fresh that way!
Your ice cream looks perfect 🙂
Now isn’t your post timely!
I happen to have one of these that used to belong to my parents.. and it has just been sitting there.. waiting for me to make Coffee Ice Cream.
Thanks so much~~
This looks fantastic… and I just love your site!
This looks great- I’ll have to try it!! I can attest to those cookies, I’ve made them twice since you shared the recipe, each time they’re gone in one sitting with friends!!! Thanks for sharing such GREAT recipes!!!
sounds yummy! you should mention adding the blackberries to make blackberry flavor too. that was my favorite! also, for the nutrition info, i would add how much a “serving” actually is…is it for 8, 1 cup servings, or 8, 1/2 cup servings? some people may have differing opinions on what a serving should be…and for ice cream, i want as large of a serving as possible! and this is from a dietitian! 🙂
I’m not a coffee fan, but my husband (Joey) would love this! I’ve not seen those ice cream makers…must check them out!
I like your layout too… I’m new to wordpress, was on blogger for almost 5 years. I like wordpress much better so far but I’m getting used to it also!
Have a good day Paula!