Homemade Espresso Ice Cream (No Cooking Required)
Sneak Peek: This uncooked coffee ice cream is made with instant espresso for bold flavor and creamy texture. Churn it in your Donvier or electric ice cream maker.
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If you love coffee desserts, this espresso ice cream hits the spot—smooth, sweet, and easy to churn in any small-batch ice cream maker.
Ingredients and Substitutions
- EGGS: Use large eggs. Pasteurized (you can do it yourself) if serving kids or immunocompromised guests.
- 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: Look for powder in the coffee aisle—not ground coffee.
- HEAVY CREAM: Heavy cream or whipping cream for best texture.
Got a Donvier? Here’s How To Make It Work
I use a Donvier hand-crank ice cream maker (paid link), but any 1-quart electric model works just as well. 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, give the paddle a quick turn 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
- Chill the base at least 3–4 hours before churning for smoother texture.
- Liner won’t freeze? It may have been through the dishwasher. Replace it—there’s no fix.
- 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.
Homemade Espresso Ice Cream (No Cooking Required)
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
FAQ About Espresso Ice Cream
Yes, but the flavor will be milder and less bold. Stick with instant espresso for the richest coffee taste.
Yes—just like brewed espresso, it contains caffeine. Expect a mild buzz in every scoop.
It’s best to prevent this by turning the paddle every minute or two during the first 7–8 minutes. If the paddle does freeze in place, remove it and use a thin spatula or knife to carefully scrape frozen ice cream from the sides. Then reinsert the paddle and continue churning until it moves freely. Experience helps—most people only forget once!
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 low-effort, high reward. 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 Ice Cream with Chocolate Shards, Peachy Amaretto Frozen Greek Yogurt, and Creme Fraiche Ice Cream with Nutella Flakes.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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!