Recipe Box: Chocolate Espresso Ice Cream (Without an ice cream maker!)


Oh! It's still humid and hot and yuck. Hey, I have a plan: Let's all wrap doo-rags around our heads, cut the legs off of all the pants we own and only eat frozen dinners made of ice cream!!! Better yet, let's stir CAFFEINE into the ice cream, forgo the pants all together and call it a party!  

You don't need a fancy contraption to make good ice cream, don't you know? Just a little ambition and elbow grease will turn an easy stove-top custard into creamy, frozen heaven. Besides, vigorously churning ice cream by hand is quite a workout and will give you some serious guns. Which is great 'cause it will counteract the effects of all the ice cream you're probably going to fill your face with. So, here's whatcher gonna do ... 

Chocolate Espresso Ice Cream
Makes 12 scoops 
1 1/3 cups sugar
1/3 cup plus 2 tbsp dutch process cocoa powder
3 tsp finely ground espresso beans
2 1/2 cups whole milk
6 egg yolks, beaten
1 1/2 cup heavy whipping cream
1 tsp vanilla extract
pinch salt

1. In a heavy saucepan, combine sugar, cocoa, espresso and salt. Whisk until incorporated, then gradually pour in milk and egg yolks. Stir until smooth.
2. Cook, constantly stirring, over medium-low heat until mixture reaches 160 degrees F or is thick enough to coat a metal spoon. (This takes about 15 minutes.)
3. Stir in cream and vanilla.
4. Pour ice cream mixture into a deep bowl or baking dish. I used the metal bowl of my Kitchen Aid mixer, but anything plastic, stainless steel or ceramic works well. Then, nestle this container down into a larger bowl or pan full of ice. Place in the refrigerator until the mixture is chilled.
5. Remove ice cream mixture from ice bath, cover and place in the freezer. After 45 minutes check the ice cream. If it has begun to freeze near the edges, stir vigorously to break up the ice crystals. Use a hand mixer or stand mixer for best results. The more you stir, the creamier your ice cream will be!
6. Continue to check the ice cream every half hour. Stir with all your might , cover and return to the freezer.
7. In about two or three hours, you should have honest-to-goodness ice cream! Scoop into cups or cones and enjoy outside, or do like me and poke your head into the freezer at regular intervals and eat straight from the container when no one is watching.


  1. pantless parties are the best! except not in winter without a heater (which is my current situation). no one wants to see pale legs with goosebumps, even if it is a party.

  2. That looks so yum. Thanks for sharing the recipe!

  3. SJ - Ha! Stay warm down there. Maybe ice cream isn't the best remedy for Australia's current weather, but at least this will give you something to look forward to? :)

    Dayna - You're very welcome!

  4. i'm not an ice cream or coffee fan, but i love coffee ice cream! this looks delicious.

  5. very very delicious. I added your link in my blog. kindly add mine also in your blog. Thanks for sharing

  6. omg im drooling. this sounds like the perfecttt summer treat.


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