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vegan espresso ice cream in chocolate cup

Best Espresso Ice Cream Recipe

How to make espresso ice cream using an espresso maker and an ice cream maker.
Prep Time 30 mins
Cook Time 25 mins
Fridge/Freezer time 9 hrs
Total Time 9 hrs 55 mins
Course Dessert
Servings 10 people


  • espresso maker
  • Ice Cream Maker
  • Saucepan
  • mesh sieve


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 5 egg yolks
  • 1/2 tsp vanilla extract
  • 4 shots freshly brewed espresso


  • In a medium saucepan over low to medium heat add the  heavy cream, whole milk, sugar and salt. Whisk to fully dissolve the sugar ~ 4 to 5 minutes.
  • In a large glass bowl add the egg yolks. Whisk the yolks together.
  • Whisk 1 cup of the hot milk mixture into the egg yolks while whisking the milk mixture until fully combined. 
  • Add the egg yolk mixture to the saucepan. Whisk until it comes to a simmer.
  • Remove the saucepan from the heat and mix in the vanilla and espresso. 
  • Pour the mixture through a sieve and place in fridge until chilled (about 6 hours, but leave it overnight in the fridge to make it easy).
  • Add mixture to ice cream maker and churn for 20-25 min.
  • Freeze mixture for another 3 hours until fully chilled for ice cream and not just soft serve.


espresso brewing
Keyword ice cream