Coffee ice cream is one of my favorite things in the whole world. I used to buy pints of Haagen-Dazs and eat it straight from the carton. Ben and Jerry’s Coffee Coffee BuzzBuzzBuzz got me through one of my pregnancies. (Interestingly, that child is my youngest coffee drinker.) Blue Bell Mocha Madness has called my name many times recently. I really like coffee ice cream. And I’m very happy that my homemade version turned out with that perfect touch of coffee flavor and creamy coffee color.
Like all my other homemade ice cream recipes, this one has few ingredients and requires no cooking. Here’s what you’ll need:
I use a Cuisinart counter-top model to make my ice cream. If you have an ice cream freezer that uses salt and ice, you can double this recipe.
Using the coffee did make it a little harder to dip after freezing it in the regular freezer. My other ice creams dip perfectly out of the freezer, but the extra liquid in this one made it harder. Still, it was fine after sitting a minute before dipping. It didn’t taste icy at all.
I had thought about using coffee liqueur for the flavor, but I don’t think the ice cream would have frozen well because of the alcohol.
I wanted to try this plain first so I could really taste it, but it is the perfect base for chocolate flakes, almonds, macadamias, chocolate covered coffee beans…
Serves: 6 servings
- 1 can sweetened condensed milk
- 2 cups half & half
- 4 Tbs. very strong coffee, cooled (or you can use instant coffee mixed strong)
- Stir all the ingredients together.
- Pour into ice cream maker and freeze according to instructions.
- Serve right away or let harden in the freezer.
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