Mystie’s Intense Coffee Ice Cream Easy Recipe

Making coffee ice cream was one of my top to-do items for the summer last year, regardless of my weight loss goals at the time.

I started off with the Cuisinart ice cream maker recipe, but, of course, adjusted it. I wanted intense flavor.

The only thing worse than no coffee ice cream is weak coffee cream.

For this, I admit, I cheated and bought a product not on my pantry staples list: Instant Espresso Powder.

So, here’s my version, which I now wish to save for posterity:

Nothing is worse than weak coffee ice cream! Learn my secret ingredient for the best coffee ice cream recipe you'll ever make.

Mystie’s Homemade Intense Coffee Ice Cream Recipe

    • Mix together well:
    • 1 cup whole milk
    • 3/4 cup sugar
    • 3 generous tablespoons instant espresso powder
    • 1 tablespoon cocoa powder
    • When the powders are dissolved, gently add
    • 2 cups heavy cream (38% or higher)
    • 2 teaspoons vanilla
    • Add to your ice cream maker and churn as directed.
    • While it’s churning, chop up 1/3 cup almonds and toast them until fragrant. Stick them in the freezer to cool them down quickly.
    • Also, chop up a small amount of dark or semisweet chocolate. I would have given a once over with the knife to 1/4 cup chocolate chips, but I happened to have 2 squares of Lindt extra dark chocolate, and I deemed this ice cream worthy of them.
    • During the last 5 minutes of churning, add the bits of chocolate and the now-cold almonds.
    • Freeze in a covered container overnight to ripen, but when you lick the spatula, it will be hard to imagine that it could get better.

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2 Comments

  1. This is awesome, and so easy! We love coffee ice cream, but it keeps us awake at night, so I subbed decaf instant. It’s just perfect. Thank you.

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