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.
- 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.
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.
Let me know if you make this recipe! I'd love to hear what you think about it.
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Almond Espresso Ice Cream
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop - Freezing
- Cuisine: International
Description
This is the coffee (espresso) ice cream of your dreams. Use for frappuccinos or iced summer coffee!
Ingredients
- 1/3 to 2/3 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.
Keywords: coffee ice cream
The only way I can have coffee is in shakes and ice-creams. Your ice cream looks seriously delicious and I can't wait to try your recipe. Beautiful clicks!
Oh my gosh... this sounds like ice cream heaven!! I never used to like cocoa nibs (predominantly as they're a little bitter and I was a chocolate junk foodie!) but I've grown to love them. Great health properties also. Love every bit of this Paula... definitely going to try the recipe xx
My kind of ice cream! Have caffeine? I will most likely take it.
Love love love that orange bowl!
What a delicious flavor of ice cream!
Looks amazing, Paula! I would have to say my favorites are grapefruit mint sorbet, chocolate orange sorbet, lemon ice cream and peppermint stick ice cream. But - as ice cream is a food group - I generally like them all! ~ David P.s. - I love your little wooden spoons!
I’m loving all of the ice creams this week! I’m like you – I make and eat ice cream all year round. Why not? Love your tip for making ice cream in a food processor! I’ll pass that along to my friends without ice cream makers 🙂
paula, you demon! this is such a tempting post. i love good creamy vanilla ice cream - it's a kind of test if the maker can get it right, or they think other flashier flavours are more important. i also love coffee ice cream (even though i do not drink coffee) and mango ice cream in te summer. but i too can eat ice cream all
mmmm can't believe how amazing this looks, great job!
I am not a coffee drinker any more, but I love, love coffee ice cream! Yours looks fantastic, Paula!!!
I had to look up the song, but need no introduction to the goodness of this!
Con el calor que hace hoy en esta parte del planeta me tomaba un helado doble de café de ese que has preparado, además así es como me gusta, cargado y con poca azúcar! Genial la lista gastromusical de este #SundaySupper
This looks very dark, grown up and delicious. Perfect after dinner, pudding and coffee in one.
Mmm you outdid yourself here, Paula. Nice texture to the ice cream.I love 4, I now use 5 (but not more:) egg yolk based ice creams.
This is totally blowing my mind...the cup of coffee sitting in front of me seems somehow insufficient now. I love cocoa nibs, and I think you're right about the toasted almonds being essential - I can just taste them. Gorgeous, Paula!
Paula,
I LOVE Ella Fitzgerald. . I have not heard of Black Coffee but I need to look it up now. . and dark and gloomy is the perfect kind of music sometimes. . 🙂 my fave ice cream flavors are the more creamier ones. . and I love coffee ice cream so this Espresso Nib ice cream is like perfection. and a big yes to the sliced toasted almonds!! yum. this is fabulous!
Oh, Paula, this ice cream looks so creamy and velvety! Homemade ice cream and sorbet is the best! I eat ice cream all year, including in freezing cold winter, and I eat oatmeal and pumpkin in the summer. Sometimes food cravings aren't seasonal.
My favorite ice cream is cinnamon chocolate chip. I do like coffee ice cream when I want an afternoon pick-me-up in the summertime. Love the addition of coffee liqueur and cocoa nibs in this one.
Ice cream was a popular choice today, nd I have been known to send hubby to get me a sundae in the now. Your ice crem is gorgeous.
I love coffee flavour! Your ice cream looks really creamy and great!
You are very, very, very sane, Paula for eating ice cream on cold winter days...I do too! I like tart yogurty flavors but the creamier the ice cream the better...So I am enchanted by your espresso and almond offering. Thank you for the recipe!
P.s. I admire your sophisticated palate which appreciates the icey sorbets.