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Coffee Ice Cream

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
  • Makes
    1-1/2 quarts


  • 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


  • 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.
  • 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.
Nutrition Facts
1/2 cup: 292 calories, 20g fat (13g saturated fat), 73mg cholesterol, 87mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 4g protein.

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  • JuneBug303
    Sep 2, 2010

    No comment left

  • sarb21
    Jun 1, 2009

    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!

  • haydynsmama
    Mar 2, 2008

    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.

  • magnetqueen
    Feb 27, 2008

    thanks DH loves coffee