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Author:
Tracy Nawara
Did you know that you can make the perfect soft-serve at home without an ice cream machine? No-churn ice cream recipes allow for creamy customized ice cream flavors. The best part is, they only take 10 minutes to assemble and a few hours to freeze!
The best no-churn ice cream recipe is this insanely delicious Easy Homemade Espresso Ice Cream Recipe. Crisp, chopped chocolate-covered espresso beans and thick fudge are swirled throughout the creamy ice cream base. This is ice cream that is textured, sweet, and gives a caffeine boost.
Typical ice cream recipes require a churning machine that slowly moves the ice cream base around a chilled environment, freezing the ice crystals suspended within the cream. While an ice cream machine is a nice luxury, not everyone has one or the ability to store one. Instead, no-churn recipes are easily achievable and come together with no special equipment.
The ice cream base for no-churn ice cream usually begins with whipped heavy cream and sweetened condensed milk. These two ingredients are folded together and then frozen. The consistency after being frozen then resembles soft-serve.
Because of all the air incorporated from the whipped cream, there is no need for churning and integrating air that way. After creating the cream base, you can add any ingredients that you want to your ice cream.
This recipe in particular only has 6 ingredients, yet the flavor payoff is strong. The cream base is flavored with instant espresso powder. The powder dissolves into it, scenting the heavy cream with a lovely coffee aroma. After the whipped espresso cream has come to stiff peaks, you can then fold in the sweetened condensed milk carefully to not deflate the cream.
Keeping air suspended within the ice cream base is an integral step, otherwise, the ice cream will not have that soft-serve consistency. Be sure to fold in all of your additional ingredients very carefully to not disrupt all of the air you have whipped in. Add any heavy mix-ins after the sweetened condensed milk has been incorporated for more structure.
After you have folded in the chocolate-covered espresso beans, you can layer the ice cream in a loaf pan. Pour in half of the ice cream and then swirl in half of the fudge sauce. The rich fudge swirl brings this ice cream to a new level. Top with the remaining ice cream and fudge before freezing solid.
No-churn ice cream recipes are so versatile, you can add anything you want to your ice cream! Recreate your favorite Ben & Jerry’s flavor at home or come up with something completely new. Once the ice cream is in the freezer, it will keep for a long time. You’ll never buy store-bought ice cream again after making this homemade ice cream recipe!
Add the heavy cream and espresso powder to a large bowl. Whisk to dissolve the espresso.
Using a hand mixer, beat the espresso cream until stiff peaks form. Also, beat in the vanilla extract.
Using a spatula, fold the sweetened condensed milk carefully into the whipped cream. Be mindful to not deflate the whipped cream. Also, fold in the chocolate-covered espresso beans at this stage.
Pour half of the mixture into a loaf pan. Drizzle half of the fudge sauce on the ice cream base and swirl with a knife or toothpick.
Add the remaining ice cream base on top. Again, swirl the rest of the fudge on top of the ice cream using a knife or toothpick.
Cover the ice cream with plastic wrap and place it in the freezer. Allow the espresso-fudge ice cream to freeze for at least 4 hours before serving. The consistency when frozen should resemble soft-serve.
