Coffee might be my biggest weakness. I need it in the morning, I won’t turn it down in the afternoon, and I’ve been known to drink it in the evening before bed (I’m not an addict. Italians do it. It’s classy). The only problem with this coffee obsession of mine is that it’s approximately a million degrees outside here this summer, and that is not an exaggeration, so I needed a way to get my coffee kick without overheating.
Enter: coffee ice cream. With fresh brewed coffee in the base and espresso powder sprinkled throughout, it is flavorful enough for any coffee lover out there. It’s not too rich though, and still is refreshing enough for a hot summer’s afternoon.
I thought about adding some sort of chocolate flakes into the ice cream, but I remembered Kelly has already made a Mocha Madness Ice Cream. If you’re looking for a chocolate-y coffee ice cream combo, be sure to follow her recipe. Otherwise this one here is simply coffee.
I know there are all sorts of “no churn” ice cream recipes out there, but using an ice cream maker is so incredibly easy. I don’t understand all the fuss! This is the first summer I’ve been regularly using my ice cream maker and I love how creative you can get with flavors (blueberry cheese cake anyone?). This coffee ice cream will definitely be making an appearance again!
Coffee Ice Cream (adapted from Mocha Madness Ice Cream)
- 2 c heavy whipping cream
- 1/2 c whole milk
- 1/2 c strong brewed coffee
- 3/4 c sugar
- 2 tbsp vanilla
- 3 tbsp instant espresso powder
- In medium saucepan, heat 1 cup of the cream and sugar, stirring continually until the sugar is dissolved.
- Remove from heat and add remaining cream, milk, coffee, vanilla and espresso powder.
- Cover and refrigerate until chilled.
- Churn ice cream according to ice cream maker directions, about 20-25 minutes.
- Freeze in an airtight container.