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Homemade Espresso Ice Cream
Tested by Imperial Sugar
Chef Eddy Recipe
Homemade Espresso Ice Cream
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Finish a casual dinner in an elegant way with this easy to prepare Homemade Espresso Ice Cream. You can adjust the intensity of the coffee flavor to your personal taste and can use regular or caffeine-free instant coffee.

Prep time
12 demitasse cups, plus 1 cup
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Homemade Espresso Ice Cream
Extra Fine Granulated Sugar
Prep time :
Yield :
12 demitasse cups, plus 1 cup


  • 2 cups whipping cream
  • 2 cups milk
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon vanilla extract
  • 3 1/2 tablespoons (or more) instant coffee
  • Optional: 1/3 cup coffee liquor
  • Optional: 1/2 cup toasted almonds
  • Optional: Coffee beans for decoration


  1. In a saucepan boil cream, milk and sugar. Remove from heat and whisk in vanilla and coffee extract. Place saucepan in bowl filled with ice cubes.
  2. When most ice cubes have melted, renew ice cubes and cover pan, sprinkle a cup of salt on ice cubes to get ice cream mixture super cold. (To ensure a smooth ice cream it is essential that ice cream mixture is as cold as possible when pouring it in the ice cream maker.) Add coffee liquor if using.
  3. Taste ice cream mixture. If you desire a stronger coffee flavor you can add additional instant coffee. Do so by mixing instant coffee with a very small amount of water and then add to above.
  4. If you plan to serve ice cream in demitasse cups, place cups in freezer to get cold now.
  5. Churn ice cream according to machine manufacturer’s directions.
  6. Fill cups and smooth surface with back of a knife or metal spatula. Place immediately in freezer.
  7. If desired decorate with toasted almonds on edges and a whole coffee bean.


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