This espresso ice cream is like a frappuccino with almonds! Full of coffee flavor it can easily replace your morning coffee. And if you don't have an ice cream machine I give instructions for making it in the food processor!
When you consider coffee a food group and call it breakfast (please keep gasps to a minimum), the second you discover iced coffee you realize extreme summer temperatures might actually be worth it. Well, not really, but you get the idea.
I eat ice cream year-round. And make it at home during the winter too. A lot. Not normal, I know. But then, who can argue with the best chocolate ice cream ever, or with chocolate chip cookie ice cream, the real thing.
What type of coffee beans?
Coffee beans are the seed of the coffee plant, where the coffee we drink is extracted from various processes.
The original pit is cherry-colored, not the dark dry beans we buy whole and then grind.
For our espresso ice cream here we want to buy the whole beans, whatever type of coffee you like, and drink on a regular basis.
Decaffeinated works fine too; some might even say it is better because it's less acidic.
How to prepare it
First, we have to make the coffee-flavored custard.
For that, we infuse (that means that we gently simmer a liquid with a flavoring to blend flavors) the milk and cream with the coffee beans (image above).
That gives us milk/cream with a coffee flavor that will be the base of our custard and what gives the final ice cream its flavor. It's important that you use the amount of coffee beans that adapt to how strong you want the coffee flavor to be.
Always remember that it will taste sweeter before it's frozen, so take that into account.
About custard bases
Traditional ice cream is made with a creme Anglaise (English cream in French) which is a custard-like base made with milk/cream, yolks, and sugar.
For this ice cream we use the coffee-infused cream, but keep in mind that you can change the flavor by changing the ingredient used to infuse the liquid.
This base has three steps:
- Beating egg yolks with sugar.
- Adding the hot coffee-flavored cream.
- Returning the whole mixture to the saucepan where the cream was simmered and stirring constantly until it thickens and leaves a 'path' on the back of a spoon (see image above).
How to make it without a machine
I think an ice cream maker is one of the must-have small appliances, but I know that's not always the case.
So, a food processor can help you process the ice cream base and prevent it from crystallizing (what prevents it from being icy as opposed to creamy which is what we all want) as much as possible. It's not foolproof though.
- So, if you don’t have an ice cream maker, simply make the custard or mixture and freeze it for 2 or 3 hours, or more, until it starts to solidify (this will depend a lot on the container you use to freeze it and the temperature, so the first time it will be a trial and error probably).
- Take it out, and put the almost frozen mixture in the bowl of the food processor, in chunks. Process it until it becomes smooth again. Back to the freezer for a couple of hours. Repeat two or three more times.
Processing the almost frozen mixture a few times breaks up the ice crystals that will prevent it from being smooth and creamy.
Yes, of course I know it's a bit time-consuming, but you wanted a no-churn way of making ice cream and this is the way to do it.
The ice cream machine freezes it slowly while breaking up the crystals, that’s why it churns for about 20 or 30 minutes. The idea, as you might guess, is to freeze without crystallization.
Related recipes you might like:
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Almond Espresso Ice Cream
This is the coffee (espresso) ice cream of your dreams. Use for frappuccinos or iced summer coffee!
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
- ⅓ to ⅔ cup ground coffee (no sugar added, depending on how strong you want it)
- 1 ½ cups heavy cream
- ½ cup whole milk
- 4 egg yolks
- ¼ cup light brown sugar
- 2 to 3 Tbs powdered sugar
- 1 Tbs coffee liqueur (optional)
- 2-3 tablespoons cocoa nibs
- 2-3 tablespoons sliced almonds, lightly toasted
Instructions
- In a medium saucepan, heat milk and cream until small bubbles begin to appear on the outer rim.
- Remove from heat, add ground coffee (or crushed beans), stir to mix, cover (if you don’t have a lid use a plate), and let infuse for 30 minutes. Strain through a fine mesh colander, discard coffee granules and reserve.
- In a bowl, beat egg yolks and light brown sugar until somewhat light, about 2 minutes. Heat cream mixture again, adding the powdered sugar. When it is very hot, but not boiling, add it gradually to the egg yolks, beating continuously. Do this slowly so the eggs don’t cook in the milk.
- Return the whole mixture to the same pan where the milk was, and cook, stirring permanently, over low heat, until it begins to thicken. A finger drawn across the mixture will leave a clear path on the back of a spoon. Do not boil or expect it to thicken like custard.
- Strain this mixture onto a clean bowl through a fine mesh strainer. Add coffee liqueur if using, let cool for about half an hour, cover and chill. This will take at least 8 hours. I leave it overnight.
- Freeze in an ice cream maker according to manufacturer’s directions.
- Transfer to a freezer proof container, add cocoa nibs, almonds, and freeze.
- Serve with additional toasted sliced almonds, cocoa nibs, and chocolate sauce if you want.
Notes
This espresso ice cream post is dark, intense, not too much sugar, just the way I like my coffee in the morning. If you like coffee on the light side, like a Vietnamese iced coffee, latte, or cappuccino, simply use the smallest amount of ground coffee specified.
For this ice cream we use the coffee-infused cream, but keep in mind that you can change the flavor by changing the ingredient used to infuse the liquid.
Always remember that it will taste sweeter before it's frozen, so take that into account.
If you don’t have an ice cream maker, simply make the custard or mixture and freeze it for 2 or 3 hours, or more, until it starts to solidify (this will depend a lot on the container you use to freeze it and the temperature, so the first time it will be a trial and error probably). Take it out, and put the almost frozen mixture in the bowl of the food processor, in chunks. Process it until it becomes smooth again. Back to the freezer for a couple of hours. Repeat two or three more times.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Stovetop - Freezing
- Cuisine: International
Nutrition
- Serving Size: ⅓
- Calories: 559
- Sugar: 13.1 g
- Sodium: 61.4 mg
- Fat: 51.8 g
- Carbohydrates: 14.1 g
- Protein: 8.9 g
- Cholesterol: 384.5 mg
Keywords: coffee ice cream
Lily @ Life, Love, and Cupcakes says
I think eating ice cream year round IS totally normal! But I also live in Florida so that might be why...
This looks amazing! I especially love the addition of cocoa nibs!
Sarah | Curious Cuisiniere says
I love coffee ice cream, but you've just taken it over the top!
Do you find that your ice cream stays scoop-able in the freezer? We just got an ice cream maker, and, out of the freezer, our ice cream is so hard we have to thaw it for a half hour or so before we can scoop it. Is there a trick we're missing?
wp_vknotes_admin says
My experience is that the more cream the less it hardens. But I guess it depends on what other stuff you add too. I don´t thicken the custard too much. But I don´t know how much that helps. But now I will keep this in mind!
Susan says
My husband the espresso lover would be all over this ice cream! I think the almonds are the perfect touch. Also I eat ice cream year round too.
Adrianas Best Recipes says
OMG this is so scrumptious great recipe I want a scoop now!
Megan Wood says
Seriously, this looks like the best ice cream ever. All of my favorite flavor combos. YUM!!!!!!!!!!!
Family Foodie says
This looks incredible! I wish I had this on my birthday - I love espresso ice cream! Almonds and cocoa nibs sound like an awesome addition!
Karen (Back Road Journal) says
Toasted almonds and coco nibs sound wonderful in your your coffee ice cream.
Janie E. says
That is simply gorgeous. I don't have an ice cream maker, but this makes me want to go out and buy one tomorrow. I had to lessen my coffee drinking because my teeth get stained really easy and I get dehydrated because ALL I drink is coffee. So now I have one or two cups on Saturday and Sunday.
Just wanted to stop by and welcome you to Group D in the Secret Recipe Club - looking forward to having you in the group! If you need anything, feel free to email me: fantasticalsharing1 AT gmail DOT com
wp_vknotes_admin says
Thanks so much Janie! Looking forward to being part of the group!