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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
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 292 calories, 20 g fat (13 g saturated fat), 73 mg cholesterol, 87 mg sodium, 25 g carbohydrate, trace fiber, 4 g protein.
Originally published as Coffee Ice Cream in Reminisce May/June 2000, p45
Chocolate Milk Ice CreamHere’s a tip for chocolate lovers. Substitute chocolate milk for plain milk when you’re making homemade ice cream. It’s a fun substitution that has endless possibilities! —Jackie W., Laotto, Indiana
Here’s a tip for chocolate lovers. Substitute chocolate milk for plain milk when you’re making homemade ice cream. It’s a fun substitution that has endless possibilities! —Jackie W., Laotto, Indiana
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Reviewed on Jun. 01, 2009 by sarb21
You don't do the cream step? I am using my ice cream maker for the first time so I am new at this! Any help would be appreciated!
Reviewed on Mar. 02, 2008 by haydynsmama
This is a great recipe. It is so creamy and you don't need to make it like traditional creamy ice cream. No need for eggs or lots of time spent on preparation. I just omit the last step and put it in my ice cream maker.
Reviewed on Feb. 27, 2008 by magnetqueen
thanks DH loves coffee
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