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Espresso Ice Cream

A rich, creamy coffee ice cream. No ice cream maker required for this simple recipe that takes just 15 minutes to prep.

Espresso Ice Cream

Prep Time: 15 minutes

Serves: 6


Quick and easy to make, this espresso ice cream requires no churning. The sweetness of condensed milk combined with the coffee creates a rich, decadent flavour that's special enough for dinner parties. We used the Hand Blender and whisk attachment to make light work of the mixing.


  1. Using the Hand Blender, whisk double cream with the vanilla essence until soft peaks form, then stir in the condensed milk and set aside.
  2. Add the coffee, sugar and boiling water to a bowl and whisk until pale in colour and a thick consistency is acheived.
  3. Whisk the coffee into the cream mixture until smooth and glossy.
  4. Line a plastic container with cling film and pour in the ice cream mix.
  5. Clip the lid on tight and place in the freezer overnight.
  6. Remove from the freezer 15-20 minutes before serving.


Top tips:

  • For a milder coffee flavour reduce the coffee to 1-2 tsps
  • If you want to make a larger quantity, keep the one tbsp of coffee and milk and add to 500ml of double cream, or increase the cream and milk for a larger quantity
  • Get creative with how you serve this; top with chocolate sauce, coffee beans, chopped nuts, crumbled biscotti, chocolate chips or sandwiched between wafers


Dualit Product Used

We used the Hand Blender with the whisk attachment to make this recipe.


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