Equipment
Ingredients
Ice Cream Base
- 480 ml heavy cream, cold, minimum 36 percent fat
- 396 g sweetened condensed milk, room temperature
- 60 ml espresso, brewed and completely cooled
- 10 ml vanilla extract
- 2 g fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 367 kcal
- Protein
- 6 g
- Carbohydrates
- 29 g
- Fat
- 26 g
- Fiber
- 0 g
- Sugar
- 29 g
- Sodium
- 177 mg
- Saturated Fat
- 17 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 85 mg
- Potassium
- 251 mg
- Calcium
- 181 mg
- Iron
- 0.2 mg
- Magnesium
- 23 mg
- Phosphorus
- 161 mg
- Zinc
- 0.6 mg
- Vitamin A
- 283 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.34 mg
- Niacin
- 0.5 mg
- Folate
- 8 mcg
- Water
- 56 g
- Alcohol
- 0 g
- Caffeine
- 16 mg
Sources: USDA FoodData Central
Method
Brew the espresso and allow it to cool completely to room temperature. Do not use warm espresso or it will collapse the whipped cream later.
In a medium mixing bowl, whisk together the sweetened condensed milk, cooled espresso, vanilla extract, and fine sea salt until smooth and fully combined.
In a large mixing bowl, use an electric hand mixer to whip the cold heavy cream until firm peaks form. Be careful not to overwhip into butter.
Using a silicone spatula, gently fold the espresso mixture into the whipped cream in three batches. Use a swooping bottom-to-top motion to maintain the aerated structure.
Transfer the combined mixture into a freezer-safe container. Cover tightly and freeze at -18C / 0F for at least 6 hours, or ideally overnight, until completely firm.
Chef's Notes
- Ensure your heavy cream and mixing bowl are extremely cold before whipping to achieve maximum volume and stability. This trapped air is the key to a scoopable texture without a machine.
- For a deeper, more bitter coffee flavor to offset the sweetness of the condensed milk, dissolve 3 grams of instant espresso powder into the brewed espresso before cooling.
- A splash of coffee liqueur or dark rum can be added to the base; the alcohol lowers the overall freezing point, resulting in an even softer, more gelato-like scoop.
- Do not chill the sweetened condensed milk prior to mixing. Keeping it at room temperature ensures it stays fluid enough to fold easily into the delicate whipped cream.
Storage
Freezer: 2 months — Keep tightly sealed with a layer of plastic wrap touching the surface to prevent ice crystals and freezer burn.
Troubleshooting
The ice cream is excessively icy or gritty rather than creamy.
Cause: The heavy cream was under-whipped, or the mixture was folded too aggressively, knocking out the trapped air.
Fix: Cannot be fixed once frozen, but can be blended with cold milk to create a rich coffee milkshake.
Prevention: Whip the cream to firm, stable peaks and fold the heavy condensed milk base in very gently in stages.
The ice cream separates into two layers.
Cause: The espresso was still warm when added, or the condensed milk mixture was not fully homogenized before folding into the cream.
Fix: Cannot be fixed.
Prevention: Ensure espresso is completely cooled to room temperature or chilled before beginning the recipe.
Cultural Context
The no-churn ice cream method is a brilliant modern home-kitchen adaptation that mimics the rich, aerated texture of traditional custard-based ice creams without the need for specialized churning equipment. By relying on whipped heavy cream for physical structure and sweetened condensed milk for a smooth, sugar-dense base that resists hard freezing, it democratizes the creation of artisan-style frozen desserts. The addition of robust espresso pays homage to classic Italian affogato and gelato flavors, marrying old-world taste profiles with contemporary convenience.
