Print Options

 
 
 
 Print
Coffee Ice Cream Recipe

Coffee Ice Cream Recipe

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
TOTAL TIME: Prep: 30 min. + freezing YIELD:12 servings

Ingredients

  • 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

Directions

  • 1. 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 for 2 minutes or until thickened. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk.
  • 2. In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze 6 hours or until firm. Yield: 1-1/2 quarts.

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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.