Coffee Ice Cream Recipes

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COFFEE ICE CREAM



Coffee Ice Cream image

I COMBINED two recipes - one for vanilla ice cream and the other for a special coffee sauce - to create this one. I serve it plain, just scooped into a dessert dish, so the mild, creamy coffee flavor can be enjoyed to the fullest. -Theresa Hansen, Pensacola, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 quarts.

Number Of Ingredients 8

1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon instant coffee granules
2 tablespoons butter, melted
1 cup milk
1 teaspoon vanilla extract
1 can (14 ounces) sweetened condensed milk
2 cups heavy whipping cream

Steps:

  • In a large saucepan, combine the sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk. , In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze until firm, 6 hours.

Nutrition Facts : Calories 292 calories, Fat 20g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 87mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.

COFFEE ICE CREAM



Coffee Ice Cream image

This recipe only makes 1 pint. If you double the ingredients you can make a quart. Simple ingredients. I got this recipe out of a book called Homemade in the Kitchen.

Provided by mary winecoff

Categories     Frozen Desserts

Time 1h10m

Yield 1 pint

Number Of Ingredients 5

1 cup heavy cream
1/3 cup sugar
1/2 cup milk (I use whole)
1 teaspoon vanilla extract
1/2 cup extra strong brewed coffee, chilled

Steps:

  • In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
  • Add the milk, vanilla and coffee.
  • Whisk until blended.
  • Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
  • Prepare the ice cream in an ice-cream maker according to manufacturer's directions.

Nutrition Facts : Calories 1170.2, Fat 92.5, SaturatedFat 57.6, Cholesterol 343.1, Sodium 153.6, Carbohydrate 79.4, Sugar 67.3, Protein 9

COFFEE ICE CREAM



Coffee Ice Cream image

Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Yield Makes 1 1/2 quarts

Number Of Ingredients 6

8 large egg yolks
1 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
1/2 cup crushed espresso beans
2 cups heavy cream

Steps:

  • In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
  • Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
  • Stir 1/2 cup crushed espresso beans into custard. Cover and let stand 30 minutes.
  • Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

Nutrition Facts : Calories 251 g, Fat 18 g, Protein 4 g

COFFEE ICE CREAM



Coffee Ice Cream image

Provided by Food Network

Categories     dessert

Time 25m

Yield 1 quart

Number Of Ingredients 6

2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks
Chocolate curls, for garnish

Steps:

  • Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.
  • Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
  • Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.

COLD BREW COFFEE ICE CREAM



Cold Brew Coffee Ice Cream image

Coffee ice cream is my favorite flavor, and I wanted to see if I could use the cold brew technique to get pure coffee flavor in the base. I think it worked very well. I added chunks of ganache and cacao nibs after churning the ice cream. You can try any add-ins you like!

Provided by LauraF

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 18h45m

Yield 8

Number Of Ingredients 9

2 cups heavy cream, divided
¾ cup coffee beans, coarsely ground
1 cup milk
½ cup superfine sugar
3 tablespoons nonfat dry milk powder
1 teaspoon vanilla extract
2 tablespoons milk
2 teaspoons tapioca starch
2 tablespoons coffee-flavored liqueur (such as Kahlua®)

Steps:

  • Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
  • Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
  • Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
  • Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
  • Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 20.4 g, Cholesterol 84.8 mg, Fat 22.7 g, Protein 3.6 g, SaturatedFat 14.2 g, Sodium 56.4 mg, Sugar 17.2 g

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