Espresso Ice Cream

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"I love coffee and ice cream so this recipe combines the best of both worlds."
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12 servings
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Original recipe yields 12 servings



  • Prep

  • Cook

  1. 1. In a saucepan, mix sugar, cornstarch, espresso powder and butter until blended. Stir in milk. Bring to boil over medium heat; cook and stir for 2 minutes or until thickened.
  2. 2. Remove mixture from heat, stir in vanilla and cool completely. Stir in condensed milk.
  3. 3. In a mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Pour mixture into ice cream mixer and follow manufacturer's instruction's on freezing. If you do not have an ice cream mixer, pour mixture into a 9 inch square pan and freeze for 6 hours or until set, stirring occasionally to prevent the ice cream to become crystallized.