Quick Coffee Ice Cream Recipe

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My husband doesn't drink coffee, but he can't get enough of this coffee ice cream! —Esther Bergen, Clarendon Hills, Illinois

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Quick Coffee Ice Cream Recipe

Prep: 10 min. + freezing

Yield: 12 Servings

10 10

Ingredients

4 cups milk
2 cups sugar
3 cups cold strong brewed coffee
1 pint heavy whipping cream
2 teaspoons vanilla extract

Directions

In a Dutch oven, heat milk to 175°. Stir in sugar until dissolved; cool. Transfer to a 3-qt. freezer container. Stir in the coffee, cream and vanilla. Cover and freeze for 4-5 hours or until mixture is slushy. Beat with an electric mixer until smooth. Freeze until firm. Remove from the freezer 30 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 serving (1/2 cup) equals 319 calories, 17 g fat (11 g saturated fat), 65 mg cholesterol, 56 mg sodium, 38 g carbohydrate, 0 fiber, 4 g protein.

Originally published as Coffee Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p222

Chocolate Milk Ice Cream

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