Aldi Coffee Ice Cream Lemon Loaf
Ingredients
Method
- Preheat the oven to 350°F. Line the bottom of a 5 x 9-inch loaf pan with a piece of parchment paper (trace the bottom on the paper and cut it out). Spray the pan and parchment with non-stick baking spray.
- In a medium bowl, whisk together the flour, lemon pudding mix, baking powder, baking soda, and salt. In a large bowl, using a hand or stand mixer, beat the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt until smooth. Gradually add the dry ingredients, mixing on low until just combined. Fold in the lemon zest.
- Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until the center is set and a toothpick inserted comes out clean. If the top browns too quickly, loosely cover with foil after 40 minutes.
- Let the loaf cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a wire rack, remove the parchment, and let cool completely.
- For the glaze, beat the butter, lemon juice, and lemon extract together. Gradually add the powdered sugar, beating until smooth and creamy. Spread evenly over the cooled loaf. Refrigerate for 30 minutes to set the glaze before slicing. Store leftovers in an airtight container in the fridge.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You Will Love This Aldi Coffee Ice Cream Lemon Loaf
Let me tell you about the summer I couldn’t find Aldi coffee ice cream anywhere. I know, first-world problems, right? But it was July in Los Angeles, we were in the middle of a heatwave, and all I wanted was that creamy, coffee-kissed scoop from the freezer aisle. I checked three different Aldis. Nothing. The shelf was bare, like some kind of ice cream apocalypse had hit the San Fernando Valley.
So I did what any reasonable person would do. I took matters into my own hands.
This recipe is my little victory over an empty freezer case. It’s a no-churn coffee ice cream that uses ingredients you can grab on your next Aldi run – Friendly Farms heavy cream, some sweetened condensed milk, and instant espresso powder. And the best part? It tastes like a Häagen-Dazs copycat, but for a fraction of the price. We’re talking cheap ice cream recipe territory that feels totally gourmet.
I know you’re thinking: can I really make homemade coffee ice cream that’s smooth and not icy? I promise you can do this. Even if you don’t have an ice cream machine. Even if you only have a hand mixer. This is a coffee ice cream without machine situation, and it works beautifully.
Plus, I’m pairing it with a lemon loaf that’s basically a Starbucks copycat. The bright, tangy lemon against the rich, creamy coffee? It’s a combination that’ll make you feel like you’re sitting in a fancy café, not your kitchen in sweatpants.
Key Ingredients for the Perfect Loaf
Let’s talk about what you’re gonna need. The beauty of this recipe is that it’s built around stuff you can find at Aldi. No fancy specialty stores required.
For the coffee ice cream (the star of the show):
- Friendly Farms heavy cream – This is your base. Make sure it’s super cold. Like, stick it in the back of the fridge cold. It whips up so much better.
- Sweetened condensed milk – This is the secret to no-churn ice cream. It adds sweetness and that silky texture without any crystals. Don’t skip it. I know you’re thinking about it. Don’t.
- Instant espresso powder – This is where the magic happens. It gives you that deep, rich coffee flavor without adding extra liquid. Regular instant coffee works too, but espresso powder is stronger. Trust me on this.
- Vanilla extract – A little goes a long way to round out the flavor.
- Pinch of salt – Just a tiny bit. It makes the coffee flavor pop.
For the lemon loaf (the perfect partner):
- Instant lemon pudding mix – This is the hack. It keeps the loaf super moist and adds that punchy lemon flavor. I use the 3.4 oz box.
- Plain Greek yogurt – Full-fat preferred. It adds moisture and a little tang that works so well with the lemon.
- Fresh lemon juice and zest – Don’t use the bottled stuff. Seriously. Meyer lemons are amazing if you can find them.
- Lemon extract – This is key for that bakery-style lemon flavor that doesn’t bake out.
I grabbed all of this at my local Aldi in one trip. The total was less than what I’d spend on two pints of Häagen-Dazs. That’s the kind of math I can get behind.
How to Make Aldi Coffee Ice Cream Lemon Loaf
Alright, let’s get into it. I’m gonna walk you through the major stages. Don’t stress if you don’t have a thermometer or any fancy equipment. This is straightforward.
The Coffee Ice Cream (No-Churn Method)
Start with your coffee ice cream base because it needs time to freeze. In a large bowl, whisk together the sweetened condensed milk, instant espresso powder, vanilla extract, and a pinch of salt. I use about 2 tablespoons of espresso powder for a strong coffee flavor – adjust it if you want it milder. The mixture will look like a dark, glossy caramel.
In a separate bowl, whip the cold heavy cream until stiff peaks form. This takes about 3-4 minutes with a hand mixer. You’re looking for cream that holds its shape when you lift the beaters. Don’t over-whip it or you’ll end up with butter. Ask me how I know. (I got distracted by a delivery once and ended up with coffee-flavored slush and a lump of butter. It was not my finest moment.)
Now, gently fold the whipped cream into the coffee mixture. Use a rubber spatula and take your time. You want to keep as much air in the mixture as possible – that’s what makes it creamy instead of icy. Fold until just combined, with no white streaks.
Pour the mixture into a loaf pan or any freezer-safe container. Smooth the top, cover with plastic wrap, and freeze for at least 6 hours, preferably overnight. The waiting is the hardest part.
The Lemon Loaf
While your ice cream is setting up, make the loaf. Preheat your oven to 350°F. Line a 5×9-inch loaf pan with parchment paper and spray it with non-stick spray. This makes removal so much easier.
In a medium bowl, whisk together the flour, lemon pudding mix, baking powder, baking soda, and salt. In a large bowl, beat the eggs, sugar, softened butter, vanilla, lemon extract, lemon juice, oil, and yogurt until smooth. Gradually add the dry ingredients, mixing on low until just combined. Fold in the lemon zest.
Here’s where I messed up my first time: I overmixed the batter. The loaf came out tough and dense. Mix just until the flour disappears. A few lumps are totally fine.
Pour the batter into the prepared pan and bake for about 55 minutes. If the top browns too quickly, loosely cover it with foil after 40 minutes. A toothpick inserted in the center should come out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
The Lemon Glaze
While the loaf cools, make the glaze. Beat the softened butter, lemon juice, and lemon extract together. Gradually add the sifted powdered sugar, beating until smooth and creamy. Spread it evenly over the cooled loaf. Pop it in the fridge for 30 minutes to let the glaze set before slicing.
Tips for the Best Lemon Glaze: Sift your powdered sugar. I know it’s an extra step, but it prevents that grainy texture. Also, make sure your butter is truly softened – not melted, not cold. Room temperature is the sweet spot.
Common Mistakes to Avoid
I’ve made every mistake in the book so you don’t have to. Here’s what to watch out for:
- ❌ Overmixing the loaf batter → ✅ Mix just until the flour disappears. Overmixing develops gluten and makes the loaf tough.
- ❌ Overbaking the loaf → ✅ Check at 50 minutes. A toothpick should come out clean but not dry. Overbaking dries it out.
- ❌ Not chilling the heavy cream enough → ✅ Your cream should be straight from the fridge. Warm cream won’t whip properly.
- ❌ Getting impatient with the ice cream → ✅ Let it freeze for at least 6 hours. Overnight is better. I got impatient once and ended up with coffee-flavored slush. Don’t be like me.
- ❌ Using bottled lemon juice → ✅ Fresh lemon juice makes a huge difference in flavor. It’s worth the extra squeeze.
Serving Suggestions with Aldi Coffee Ice Cream
This is where it gets fun. Slice that lemon loaf, toast it lightly if you want, and top it with a generous scoop of your homemade Aldi coffee ice cream. The warm, tangy loaf against the cold, creamy coffee ice cream? Absolute heaven.
Other ideas:
- Dust the whole thing with powdered sugar for a pretty finish.
- Add fresh berries on the side – raspberries or blueberries work great.
- Drizzle a little caramel sauce over the ice cream for extra indulgence.
- Serve it for brunch with a side of fresh fruit and maybe some scrambled eggs. It’s a complete meal, I swear.
I like to plate it on a simple white plate so the colors pop. The golden loaf, the creamy brown ice cream, the bright berries. It looks like something from a fancy café.
Storage and Make-Ahead Tips
This recipe is perfect for meal prep, honestly. Here’s how to store everything:
- Lemon Loaf: Keep it in an airtight container in the fridge for up to 5 days. Bring it to room temperature before serving for the best texture.
- Freezing the Loaf: You can bake and cool the loaf, then wrap it tightly (without the glaze) and freeze it for up to 6 months. Glaze it after it thaws.
- Coffee Ice Cream: Store it in an airtight container in the freezer for up to 2 weeks. If it gets too hard, let it sit at room temperature for 5-10 minutes before scooping.
- Make Ahead: Both the loaf and the ice cream can be made a day ahead. In fact, the ice cream is better after it’s had a full night to set.
One more thing: if you’re serving this for a party, scoop the ice cream into individual bowls and let them sit in the freezer for 10 minutes before serving. It makes scooping so much easier.
Frequently Asked Questions
Tag me when you pull this out of the freezer – I’m dying to see your success. There’s nothing quite like that first spoonful hitting your tongue like a cold coffee hug. And when you pair it with that bright, lemony loaf? You’ll feel like you’ve won the summer.
For more inspiration, check out my Pinterest board where I’m always pinning new ice cream and dessert ideas.
Source: Nutritional Information
Do Aldi sell coffee ice cream?
Yes, Aldi usually sells their own brand of coffee ice cream, often under the Belmont or Specially Selected labels. But it’s seasonal and sells out fast. That’s exactly why I created this copycat recipe – so you never have to hunt for it again.
Which president loved ice cream the most?
That would be George Washington. He reportedly spent about $200 on ice cream in the summer of 1790, which was a huge amount back then. He even had a special ice house built at Mount Vernon just for storing it. The man knew what was important.
Is there actually caffeine in coffee ice cream?
Yes, there is. Coffee ice cream is made with real coffee or espresso, so it does contain caffeine. The amount varies, but a half-cup serving typically has about 30-45 milligrams of caffeine – roughly half of what’s in a cup of coffee. This recipe uses espresso powder, so it’s on the higher end.
Does Walmart carry coffee ice cream?
Yes, Walmart carries several brands of coffee ice cream, including Häagen-Dazs, Breyers, and their own Great Value brand. But if you’re looking for that specific Aldi coffee ice cream taste, you’ll need to make this copycat at home.
Does Costco sell coffee ice cream?
Costco does sell coffee ice cream, usually in large tubs under the Kirkland Signature brand or as a seasonal item. It’s good, but it’s hard to beat the satisfaction of making your own no-churn version at home for a fraction of the price.
Does Aldi have real ice cream?
Yes, Aldi sells real ice cream made with cream and milk under their Friendly Farms and Specially Selected labels. Their premium ice cream ingredients are actually pretty solid. That’s what makes this copycat recipe work so well – you’re using the same quality ingredients they do.
Which president was a big drinker?
That’s a bit of a tangent, but historically, several presidents were known for their drinking. Ulysses S. Grant had a reputation, and Franklin Pierce struggled with it. But we’re here for ice cream, not history lessons. Let’s focus on the good stuff.
What is the most eaten ice cream in the world?
Vanilla is the most popular ice cream flavor worldwide. It’s the classic base that pairs with everything. But coffee is a strong contender, especially in the US and Italy. Coffee gelato is basically Italy’s national treasure.
What was George Washington’s favorite ice cream flavor?
Historical records suggest George Washington was particularly fond of vanilla and cherry ice cream. He had a serious sweet tooth. I like to think he would have approved of this coffee and lemon combo too.
