No-Churn Espresso Ice Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smooth and creamy homemade ice cream infused with rich espresso flavor, made without an ice cream maker. This American-inspired recipe, ready in about 15 minutes, layers sweetened condensed milk, heavy whipping cream, instant espresso powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 270 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 American cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, whisk 1 can (14 oz) sweetened condensed milk with 2 tablespoons instant espresso powder and 1 teaspoon vanilla extract until the espresso powder is fully dissolved and the mixture is smooth.
  2. Step 2: In a separate chilled bowl, beat 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form.
  3. Step 3: Gently fold one-third of the whipped cream into the espresso mixture to lighten it, then carefully fold in the remaining whipped cream until fully combined and no streaks remain.
  4. Step 4: Pour the mixture into a loaf pan or airtight container, smoothing the top with a spatula.
  5. Step 5: Cover and freeze for at least 6 hours or overnight until firm enough to scoop. Remove from freezer 5 minutes before serving to soften slightly.

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