Cold Brew Espresso Fudge Ice Cream

Oh, how we love ice cream.  LOVE.  This recipe is rich, luscious and easy to prepare.  And the best part of all?  You don't need an ice cream maker!  The recipe was created by dessert-maven Liz Horne, author of the fabulous blog "Sweet Things by Lizzie".  Sign up for her blog today to receive automated emails of new recipes straight into your inbox!


  • 2 cups heavy whipping cream
  • 1/2 cup of your favorite cold brew coffee
  • 1 can sweetened condensed milk
  • 1 jar of your favorite variety of hot fudge
  • 1/4 teaspoon best quality vanilla extract


  1. Place your mixing bowl in the freezer until it is very cold before you begin whipping your cream.  It helps to keep the cream at the right temperature as you make the ice cream
  2. With a whisk attachment, beat the heavy cream until stiff peaks form
  3. With a spatula, fold in the vanilla, condensed milk and coffee until just combined.  You don’t want to over mix the ice cream or you will deflate it at this point
  4. Dollop spoonfuls of the hot fudge into the ice cream mixture and gently stir
  5. Pour into a plastic wrap lined bowl with room enough for you to be able to cover the mixture on the top.  Press the plastic wrap on top of the ice cream before you freeze it so ice crystals won’t form
  6. Freeze 6-8 hours or overnight (preferable)
  7. Let the ice cream stand for a few minutes before dipping it into serving bowls

Makes: One gallon of ice cream

Prep time: 20 minutes

Freezer time: Overnight is best

Recipe and photo reprinted with the permission of Liz Horne


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