sweet delights

espresso ice cream – sweet & creamy!

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Do you know affogato al caffé? It’s an Italian dessert: you put a small scoop of vanilla ice cream in a bowl & add freshly brewed hot espresso … Just enjoy – the mingling of espresso & vanilla ice cream is just great.

So when thinking of the combination of summer/sun/heat & espresso/vanilla ice cream I decided to make home-made ice cream … An espresso ice cream … I started dreaming of espresso flavor combined w/ some chocolate flavour & some crushed cookies or so …

If you roam my kitchen you won’t find an ice cream maker – so I started from the scratch w/ another try for no churn ice cream.

I opted for a special creamy ice cream & some mascarpone found room in my shopping bag.

So – what do we need?

  • condensed milk (the sweet one!)
  • cocoa
  • mascarpone
  • whipping cream (whipped until stiff)
  • freshly brewed espresso
  • crushed amarettini.

We start w/ mixing the condensed milk & the cocoa. Then we add the mascarpone … & the espresso. Finally add the stiff whipped cream. It doesn’t matter if some small lumps of mascarpone or whipped cream stay in the mess.

Finally we fold in the crushed amarettini – & the mess marches at once in a container fit for the freezer session. (You’ll need a container w/ a capacity of about 1000 ml – & a close fitting lid!)

Just close the container & place it in the freezer. After an hour or so stir the mess w/ a spoon & back to the freezer. Repeat after the next hour … after the next hour … It’ll take about 5 h to get the ice cream firm & creamy i. e. ready for serving!

The ice cream under the microscope:

  • There’s the cocoa & the espresso for the allover color …
  • There are some lumps of mascarpone & whipped cream …
  • There are the crushed amarettini – almost dissolved in the ice cream …

If you like to store the ice cream until next day of even for the next week or so don’t forget to remove the ice cream from the freezer at least 15-30 min before serving! The freezer temperature of -18° C will make the ice cream very hard.

When serving you sprinkle some crushed amarettini on top!


espresso ice cream – sweet & creamy!
Prep Time15 minutes
Freezing Time5 hours
Servings: 10 (at least!)
  • 400 g condensed milk (1 can) (the sweet one!)
  • 250 g whipping cream
  • 250 g mascarpone
  • 2 strong espressos (about 80 ml)
  • 1 tbsp cocoa
  • 50 g crushed amarettini
  • handheld electric mixer
  • egg whip
  • rectangular container w/ fitting lid (at least 1000 ml!) fit for the freezer
how to:
  • Brew 2 strong espressos & let them cool down.
  • Crush the amarettini in a plastic bag e. g. a freezer bag.
  • Whip the whipping cream until stiff w/ your handheld electric mixer.
  • Combine sweetened condensed milk, mascarpone & cocoa w/ an egg whip.
  • Add espresso, add whipped cream & finally the crushed amarettini.
  • Pour the mess into the container & let it chill in the freezer. Every hour just stir a little w/ a spoon.
  • It'll ready after about 5 h.
When storing the ice cream in the freezer for more than 1 day take it out of the freezer at least about 15-30 min before serving. The ice cream gets rather hard at -18° C. (It’s the same w/ store-bought ice cream!)