Equipment
Ingredients
Base Mixture
- 395 g sweetened condensed milk, room temperature
- 60 ml espresso, brewed and completely cooled
- 5 ml vanilla extract
- 1 g fine sea salt
Whipped Cream
- 500 ml heavy whipping cream, cold
Nutrition (per serving)
Method
Place your large mixing bowl and the beaters of your electric hand mixer in the freezer or refrigerator to chill. Cold equipment helps the heavy cream whip faster and achieve more volume.
In the medium mixing bowl, whisk together the sweetened condensed milk, cooled espresso, vanilla extract, and fine sea salt until fully combined and smooth.
In the chilled large mixing bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. The cream should hold its shape firmly without collapsing.
Pour the espresso and condensed milk mixture into the bowl with the whipped cream. Using a rubber spatula, gently fold the two together, scraping the bottom and sides of the bowl, until no white streaks of cream remain.
Transfer the folded mixture into a freezer-safe container. Smooth the top with the spatula, press a piece of plastic wrap or parchment paper directly against the surface, and freeze at -18°C/0°F until firm.
Chef's Notes
- Using cold equipment is essential when whipping heavy cream, especially in warmer climates, as it prevents the butterfat from melting and losing structure.
- The alcohol in the vanilla extract and the high sugar content of the condensed milk prevent the mixture from freezing solid, mimicking the texture of churned ice cream.
- For an extra layer of texture, you can fold in chocolate shavings or crushed espresso beans during the final assembly step before freezing.
- Ensure your espresso is completely cooled. Adding warm espresso to the mixture will thin out the condensed milk and deflate the whipped cream instantly.
Storage
Freezer: 1 month — Keep tightly wrapped with plastic wrap directly touching the surface to prevent ice crystals.
