Beat the cream with an electric hand mixer or stand mixer (or if you're really ambitious, I suppose you could use a whisk, too!). Grab another large mixing bowl, and pour in the heavy whipping cream. Keep on stirring until everything is properly dissolved and mixed in, then set it aside. In a separate large mixing bowl, add sweetened condensed milk, espresso powder, cocoa powder, vanilla and a pinch of salt. Pop your big container in the freezer for now, and we'll come back for it later. I personally used one of my big Pyrex containers, which you can see and/or grab your own here on Amazon. Simple ingredients, right? It's simple to whip up, too.įirst, you'll want a glass or metal bowl or container that's big enough to hold at least 6 cups. To make your own homemade, no churn, and no-ice-cream-maker-necessary Mocha Espresso Ice Cream, you'll need a can of sweetened condensed milk, espresso powder (or you can substitute fine granules of instant coffee), cocoa powder, vanilla, a pint of heavy whipping cream, and a pinch of salt. The hardest part is waiting for it to freeze! Especially this 5 ingredient, no churn Mocha Espresso Ice Cream recipe that's almost too good to share. Yeah! Warm, Summer weather, anyone? And you know what that means! Swimming, sun bathing, fresh air, and ice cream! Making your own ice cream can be a little intimidating, I know, but it's really not that hard. Then scoop it into heatproof glasses or serving bowls and pour some hot espresso over each one just before serving.You won't believe how easy it is to make your own homemade, no churn, rich and creamy Mocha Espresso Ice Cream with simple ingredients! Perfect for coffee and ice cream lovers! If you prefer it set a little firmer, or you want to eat it later, freeze it in the plastic box for 1-2 hours until firm – but whenever you come to remove it from the freezer, transfer it to the fridge for 30 minutes to soften before serving. Then fold the crème fraîche into the custard, pour the whole lot into the ice-cream maker and freeze-churn until the mixture is soft-set.
When the custard is ready, place the bowl in another, larger bowl of cold water, with a few ice cubes, stirring it now and then until it’s absolutely cold. The custard powder will stabilise it if you pour it into a bowl and whisk, and it will become quite smooth.)
(Ignore any curdled appearance, which may come about if you don’t keep whisking and have the heat too high. Now return the custard to the pan and continue to whisk it over a medium heat until it has thickened and come up to boiling point again. Next, pour the hot cream on to this mixture, discarding the pod, and whisking as you pour. While that’s happening, place the vanilla seeds, egg yolks, custard powder and sugar in a mixing bowl and whisk until absolutely smooth. Next, pour the single cream into a saucepan, add the pod and then carefully heat the cream up to just below boiling point. You can still make it by hand, if you prefer.įirst of all, you need to make the custard, so begin by splitting the vanilla pod lengthways and, using the end of a teaspoon, scoop out the seeds into a mixing bowl. The ice cream in this recipe is made using an ice-cream maker.
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