Homemade Ice Cream In A Coffee Can Recipes

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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

HOMEMADE COFFEE ICE CREAM



Homemade Coffee Ice Cream image

This Homemade Coffee Ice Cream is made just like old-fashioned ice cream! It starts with a custard that is blended with heavy cream and churned in an ice cream maker for a sensationally smooth and creamy dessert. Once you've made this homemade churned ice cream, you will come back to it time and time again. This recipe will satisfy your sweet coffee cravings any time you have them!

Provided by Jen Sobjack

Categories     No-Bake Recipes

Time 35m

Number Of Ingredients 7

2 1/2 cups (600 ml) whole milk
1 1/2 cups (300 g) granulated sugar
1/8 teaspoon salt
2 tablespoons instant decaffeinated coffee granules*
6 egg yolks
2 1/4 cups (540 ml) heavy cream
1 1/2 teaspoons vanilla extract

Steps:

  • In a medium saucepan combine the milk, sugar, salt, and coffee granules. Cook over medium heat stirring occasionally until steaming. Reduce the heat to low.
  • Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.
  • Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Refrigerate until cold.
  • When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Churn in an ice cream maker according to the manufacturer's instructions.
  • Enjoy right away or transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks.

Nutrition Facts : Calories 182 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 246 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 128 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

ICE CREAM IN A CAN



Ice Cream in a Can image

This homemade ice cream is great to make with kids. Using a small and a large coffee can you can recreate an ice cream maker in your own home! Not to mention this is one of the best homemade ice creams I have ever had!

Provided by BXCARPUNK

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 pasteurized egg
½ cup white sugar
1 tablespoon instant vanilla pudding mix
1 cup milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1 cup rock salt
1 pound crushed ice

Steps:

  • In a medium bowl, whisk together the egg, sugar, instant pudding, milk, half and half and vanilla. Pour the mixture into a 12 ounce size coffee can. Cover the top with plastic wrap, and then the plastic lid. Place the filled coffee can into an empty 34.5 ounce coffee can (the big ones). Fill the empty space with crushed ice, sprinkle generously with rock salt, and cover with the plastic lid.
  • Roll the cans around on the floor for about 20 minutes. If the center of the ice cream is still soft, place the containers in the freezer to harden.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 33.8 g, Cholesterol 27.3 mg, Fat 8.2 g, Fiber 0 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 27777 mg, Sugar 30.7 g

HOMEMADE ICE CREAM IN A COFFEE CAN



Homemade Ice Cream in a Coffee Can image

A great "family time" activity with a sweet reward at the end!

Provided by star pooley

Categories     Ice Cream & Ices

Time 20m

Number Of Ingredients 10

1/2 can(s) rock salt
1 pt half and half
1 1/2 tsp vanilla extract
1/3 c sugar
2 Tbsp sugar
FOR FLAVORED ICE CREAM:
3 Tbsp of your favorite flavor instant pudding mix
1/3 c fruit (such as, bananas, strawberries, peaches)
3 of your favorite cookies , crushed into pea-size pieces
1/4 c finely chopped nuts

Steps:

  • 1. Additional supplies needed: A 1 lb coffee can and a 3 lb coffee can.
  • 2. Mix the first three basic ingredients together (not including rock salt) and pour into the one pound coffee can. Add flavorings if desired. Place the lid on securely and set inside the three pound can.
  • 3. Add ice, and alternate layers of ice and salt outside the small can and inside the large can. When totally full, secure the lid on the large can. You may wish to add duct tape for good measure.
  • 4. Now here comes the fun part! Place a sheet on the floor or wrap the can in a large towel. Let party guests roll the can back and forth for at least 10 minutes. Open the cans and check the ice cream.
  • 5. If it is not starting to freeze, replace lids and roll 10 minutes more. The ice cream should be frozen to the sides and bottom of the can. If not thick enough, place in freezer and check every 10 minutes or so.
  • 6. Note: This recipe can be effected by temperature, humidity, and other environmental factors, so make a trial run before attempting in a group setting.

KICK-THE-CAN-ICE CREAM



Kick-The-Can-Ice Cream image

This is an easy way to make ice cream without an ice cream maker. I did this when i was a kid in Girl Scouts working on a cooking badge. It is fun for all the kids both big and small.

Provided by Babybuttons

Categories     Frozen Desserts

Time 1h5m

Yield 3 cups

Number Of Ingredients 7

1 cup whipping cream
1/2 teaspoon vanilla
1 egg
1/2 cup sugar
1 cup milk
ice
rock salt

Steps:

  • You will also need: 1 lg (#10) empty (coffee can) can and 1 sm 16 oz empty (coffee can) can.
  • Place ingredients in small size coffee can and mix with spoon.
  • Seal the can with duct tape and place inside a larger size coffee can.
  • Surround small can with ice and layers of rock salt.
  • Seal large tin with duct tape.
  • Roll or toss can for 20-30 minutes adding ice and salt to the larger can once or twice (this may not be necessary if done outdoors in the winter).
  • Pack again with ice or place in freezer and let stand for 20 minutes before serving.

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.

10 BEST CUISINART ICE CREAM RECIPE COLLECTION



10 Best Cuisinart Ice Cream Recipe Collection image

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 10

Vanilla Ice Cream
Chocolate Ice Cream
Strawberry Ice Cream
Cookies and Cream Ice Cream
Peach Ice Cream
Butter Pecan Ice Cream
Mint Chocolate Chip Ice Cream
Coffee Ice Cream
Pineapple Coconut Ice Cream
Blueberry Ice Cream

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cool treat in 30 minutes or less!

Nutrition Facts :

HOMEMADE ICE CREAM IN A COFFEE CAN



Homemade Ice Cream in a Coffee Can image

Not sure how much sugar to use cause it says 1/3 cup AND 2 T. not sure if that was a mistake, and if not, why are they listed separately? Wondering if I put them both in at different times or?? Plz let me know cause I'm real excited to try this recipe!!!

Provided by quotFoodThe Way To

Categories     Frozen Desserts

Time 20m

Yield 2 cups

Number Of Ingredients 9

1/2 cup rock salt
1 pint half-and-half
1 1/2 teaspoons vanilla
1/3 cup sugar
2 tablespoons sugar
3 tablespoons of your favorite flavor instant pudding mix
1/3 cup fruit (such as, bananas, strawberries, peaches)
3 of your favorite cookies, crushed into pea-size pieces
1/4 cup finely chopped nuts

Steps:

  • Additional supplies needed: A 1 lb coffee can and a 3 lb coffee can.
  • Mix the first three basic ingredients together (not including rock salt) and pour into the one pound coffee can. Add flavorings if desired. Place the lid on securely and set inside the three pound can.
  • Add ice, and alternate layers of ice and salt outside the small can and inside the large can. When totally full, secure the lid on the large can. You may wish to add duct tape for good measure.
  • Now here comes the fun part! Place a sheet on the floor or wrap the can in a large towel. Let party guests roll the can back and forth for at least 10 minutes. Open the cans and check the ice cream.
  • If it is not starting to freeze, replace lids and roll 10 minutes more. The ice cream should be frozen to the sides and bottom of the can. If not thick enough, place in freezer and check every 10 minutes or so.
  • Note: This recipe can be effected by temperature, humidity, and other environmental factors, so make a trial run before attempting in a group setting.

Nutrition Facts : Calories 603, Fat 36.6, SaturatedFat 18.5, Cholesterol 89.5, Sodium 214.5, Carbohydrate 61, Fiber 1.5, Sugar 47.4, Protein 10.1

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