Coffee Ice Cream
If you’re looking for a cold, creamy coffee ice cream recipe that’s not too fussy, this is it. No cooking required. Instant espresso powder provides a stronger flavor than instant coffee crystals, but both make delicious ice cream. Instant espresso powder is usually found alongside coffees at the grocery store.
Ingredients
- 3/4 cup sugar
- 2-3 tablespoons instant espresso powder or instant coffee crystals
- 1 cup milk, whole
- 2 cups whipped cream
- 1 teaspoon vanilla
Nutrition Information
Serving size: 1/2 cup
Calories: 310
Carbohydrate: 34g (11%)
Protein: 3g (6%)
Total Fat: 19g (29%)
Saturated Fat: 12g (60%)
Trans Fat: 0g
Cholesterol: 70mg (23%)
Sodium: 40mg (2%)
Dietary Fiber: 0g (0%)
Calcium: 8%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In medium bowl thoroughly combine sugar and espresso powder. Add milk, stirring until sugar dissolves.
Whisk cream and vanilla into milk mixture. Cover and refrigerate for 2 to 24 hours or until very cold.
Stir cream mixture. Pour into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions. Transfer to covered food storage container. Freeze at least 2 hours before serving.
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