Equipment
Ingredients
Base Mixture
- 395 g sweetened condensed milk, room temperature
- 60 ml espresso, brewed and completely cooled
- 5 ml vanilla extract
- 1 g fine sea salt
Whipped Cream
- 500 ml heavy whipping cream, cold
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 373 kcal
- Protein
- 6 g
- Carbohydrates
- 29 g
- Fat
- 27 g
- Fiber
- 0 g
- Sugar
- 29 g
- Sodium
- 129 mg
- Saturated Fat
- 17 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 87 mg
- Potassium
- 252 mg
- Calcium
- 182 mg
- Iron
- 0.2 mg
- Magnesium
- 23 mg
- Phosphorus
- 162 mg
- Zinc
- 0.6 mg
- Vitamin A
- 293 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 0.7 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
- 57 g
- Alcohol
- 0 g
- Caffeine
- 16 mg
Sources: USDA FoodData Central
Method
Place your large mixing bowl and the beaters of your electric hand mixer in the freezer or refrigerator to chill. Cold equipment helps the heavy cream whip faster and achieve more volume.
In the medium mixing bowl, whisk together the sweetened condensed milk, cooled espresso, vanilla extract, and fine sea salt until fully combined and smooth.
In the chilled large mixing bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. The cream should hold its shape firmly without collapsing.
Pour the espresso and condensed milk mixture into the bowl with the whipped cream. Using a rubber spatula, gently fold the two together, scraping the bottom and sides of the bowl, until no white streaks of cream remain.
Transfer the folded mixture into a freezer-safe container. Smooth the top with the spatula, press a piece of plastic wrap or parchment paper directly against the surface, and freeze at -18°C/0°F until firm.
Chef's Notes
- Using cold equipment is essential when whipping heavy cream, especially in warmer climates, as it prevents the butterfat from melting and losing structure.
- The alcohol in the vanilla extract and the high sugar content of the condensed milk prevent the mixture from freezing solid, mimicking the texture of churned ice cream.
- For an extra layer of texture, you can fold in chocolate shavings or crushed espresso beans during the final assembly step before freezing.
- Ensure your espresso is completely cooled. Adding warm espresso to the mixture will thin out the condensed milk and deflate the whipped cream instantly.
Storage
Freezer: 1 month — Keep tightly wrapped with plastic wrap directly touching the surface to prevent ice crystals.
Troubleshooting
The dessert is dense and icy rather than creamy
Cause: The whipped cream was over-mixed or deflated during folding, or the heavy cream did not have a high enough fat content.
Fix: Cannot be fixed once frozen, but can be thawed slightly and blended with milk to make a coffee milkshake.
Prevention: Whip cream only to stiff peaks and use a gentle folding motion. Ensure heavy cream is at least 35 percent fat.
The coffee flavor is sour or overly bitter
Cause: The espresso was pulled incorrectly or was too hot when added to the condensed milk.
Fix: Cannot be fixed.
Prevention: Use a high-quality espresso roast and ensure it is completely cooled before mixing.
Cultural Context
This recipe is an homage to the classic Italian Crema al Caffe, a velvety, slushy coffee dessert commonly served in bars across Italy during the summer. By utilizing the no-churn method popularized by home cooks, it achieves a gelato-like richness without the need for an expensive ice cream maker, making it highly accessible for modern weeknight preparation.
