Quick Coffee Ice Cream
My husband doesn't drink coffee, but he can't get enough of this coffee ice cream! —Esther Bergen, Clarendon Hills, Illinois
Total TimePrep: 10 min. + freezing
- 4 cups milk
- 2 cups sugar
- 3 cups cold strong brewed coffee
- 1 pint heavy whipping cream
- 2 teaspoons vanilla extract
- 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.
Nutrition Facts1/2 cup: 319 calories, 17g fat (11g saturated fat), 65mg cholesterol, 56mg sodium, 38g carbohydrate (37g sugars, 0 fiber), 4g protein.
Originally published as Coffee Slush in Holiday & Celebrations Cookbook 2005
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