This is a simplified and egg-free version of my Cafe con Leche Ice Cream. I absolutely LOVE the flavor of espresso ice cream. I’ve made this recipe a couple times and each time it tastes exactly like a frozen airy cup of Cafe con Leche.
In an attempt to create a simple coffee ice cream, I tried numerous methods and variations. I have not been impressed with anything made with just the grounds or beans steeped in milk. I prefer the deeper flavor created by mixing brewed espresso with the cream.
After 24 hours in the freezer, this ice cream is scoopable straight from the freezer, but it will crumble in pieces. Let it rest at room temperature for ten minutes or so first, in order to scoop it smoothly.
If you are looking for a silky smooth ice cream straight from the freezer, spend a few extra minutes preparing the custard base and make the original.
Have you tried the Iced Brown Sugar Oatmilk Shaken Espresso from Starbucks? It is so good and as soon as I tasted it, I knew I needed to make it at home too! Brown sugar and a dash of cinnamon provide terrific depth of flavor for this awesome drink.
Sue/the view from great island says
I can't tell you how much I love this kind of ice cream. I could eat it for breakfast!
Jodee Weiland says
I love this idea! It looks absolutely delicious!
Kristine @ Kristine's Kitchen says
I've tried making coffee ice cream once, using beans steeped in milk and you're right, it wasn't that great. This version looks wonderful, though! Pinned!
Maureen says
Don’t have any espresso powder. Can it be optional or can I add finely ground espresso beans?
Mary Younkin says
Yes, you can either skip it or add very finely ground beans, Maureen.