Quick Coffee Ice Cream Recipe
- 4 cups milk
- 2 cups sugar
- 3 cups cold strong brewed coffee
- 1 pint heavy whipping cream
- 2 teaspoons vanilla extract
- 1. 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.
1/2 cup: 319 calories, 17g fat (11g saturated fat), 65mg cholesterol, 56mg sodium, 38g carbohydrate (37g sugars, 0 fiber), 4g protein.
Reviews for Quick Coffee Ice Cream
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.