Coffee Ice Cream

Total Time Prep: 30 min. + freezing
Yield 1-1/2 quarts
Test Kitchen Approved
I combined two recipes—one for vanilla ice cream and the other for a special coffee sauce—to create this homemade coffee ice cream. I serve it plain, scooped into a dessert dish, so the creamy coffee flavor can be enjoyed to the fullest. —Theresa Hansen, Pensacola, Florida

Ingredients

  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon instant coffee granules
  • 2 tablespoons butter, melted
  • 1 cup whole 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 until thickened, about 2 minutes. 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 until firm, 6 hours.

Nutrition Facts

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

I combined two recipes—one for vanilla ice cream and the other for a special coffee sauce—to create this homemade coffee ice cream. I serve it plain, scooped into a dessert dish, so the creamy coffee flavor can be enjoyed to the fullest. —Theresa Hansen, Pensacola, Florida
Recipe Creator

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