coffee ice cream

Coffee Ice Cream - the creamiest and richest coffee ice cream recipe. Super easy and yields amazing and fragrant homemade ice cream.

Coffee Ice Cream

heavy cream

milk

sugar

instant coffee granules

chocolate powder,

Combine the cream, milk, sugar, and coffee in...

Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl....

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F (76 C). on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from the refrigerator and pour into the...

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Dust with chocolate powder.

You need these in your life. Not only are these coffee ice cream bars healthy, they’re also ridiculously decadent and just downright delicious. With a crunchy chocolate shell and intense coffee flavour, they’re easy to make and super fun to eat. (And one’s never enough.) Plus, they’re gluten free and vegan!

Healthy + Decadent Coffee Ice Cream Bars (Gluten + Dairy Free, Vegan)

peanut butter

coconut cream

tbsp instant coffee,

coconut oil

cocoa powder

maple syrup

almonds

In a blender or food processor, blend all coffee ice cream ingredients together until fully combined and smooth. Adjust the amount of coconut cream and maple syrup if you want your ice cream to be even creamier and sweeter.

Pour the coffee ice cream into the ice cream bar/popsicle moulds (should be enough to make 6 ice cream bars), insert the popsicle sticks, and freeze for at least 8 hours, preferably overnight.

For coffee ice cream:

Mix all the chocolate shell ingredients until you get a smooth mixture with a texture like melted chocolate.

Mix in the chopped nuts.

For chocolate shell:

Transfer the chocolate shell mixture into a glass, which should be able to hold 1 ice cream bar.

Dip the frozen ice cream bar into the chocolate mixture, and if required move it around to coat it completely in chocolate.

Allow the excess chocolate and nuts to drip/fall away, and, holding the ice cream bar by the stick, turn it the right way round (to prevent "peak" formation due to the dripping chocolate). The chocolate will begin setting immediately due to the coldness of the ice cream bar.

Allow the chocolate shell to set completely while still holding the ice cream bar (takes about 1 minute), then place the ice cream bar onto a baking tray.

Repeat with other ice cream bars, and freeze them again for at least 15 minutes.

Assembly:

Enjoy either directly out of the freezer, or thawed slightly (but do not keep out of the freezer for more than 5 – 10 minutes before eating).

The healthy coffee ice cream bars keep well in the freezer for about 2 – 3 weeks.

Serving and storage:

Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can’t find them, you can <a href="https://cooking.nytimes.com/recipes/1013403-microwave-pralines">make them from scratch</a> with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it’s the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes. 

Coffee-Praline Crunch Ice Cream Cake

145 grams light or dark brown sugar

unsalted butter

salt

vanilla extract

Nonstick cooking spray

coffee ice cream (about 3 pints)

graham crackers (about 6 ounces 160 grams)

chopped store-bought

Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.

Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.

To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides. 

Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight. 

To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

What better way to satisfy your coffee craving than with smooth and creamy coffee ice cream? By using the Ninja Creami you can make a delicious low calorie coffee ice cream! Perfect for an Affogato!

Coffee Ice Cream | Ninja Creami

coffee

half and half

vanilla

stevia

tbsp allulose

Add all of the ingredients into a blender or mason jar. Blend or shake until the ingredients are well combined.

Transfer the liquid to the Creami ice cream pint and place the lid on. Freeze for 18-24 hours.

Once the ice cream base is completely frozen, remove it from the freezer.

Remove the lid and transfer the pint into the Ninja Creami pint holder.

Place the blade into the lid and then place the lid onto the pint holder.

Lock the ice cream into the creami and select either the ice cream or soft serve selections.

If after one round of spinning your ice cream is a little dusty in texture and not creamy, select the “spin again” setting.

After it’s finished remove the pint from the holder and enjoy.

This easy-to-make coffee ice cream cup recipe is a delicious treat for coffee lovers, offering a perfect blend of creamy texture and rich coffee flavor.

Quick Coffee Ice Cream Cups How To

395 g sweetened condensed milk

chocolate

g dark chocolate (grated)

In a large mixing jug, combine the heavy cream, sweetened condensed milk, and instant coffee granules.

Using an electric mixer, beat the mixture on medium-high speed until it increases in volume and thickens. This may take a few minutes.

Using a micro-grater, grate two tablespoons of chocolate over the ice cream and briefly mix again until evenly incorporated.

Spoon or pour the creamy mixture into individual cups, ensuring they are freezer-safe and have a capacity of around 200 mL or 7 oz.

Place the filled cups in the freezer and let them set for at least 4 hours. For best results, leave them overnight.

Once the coffee cream cups are thoroughly frozen, remove them from the freezer a few minutes before serving to allow them to soften slightly. Garnish with additional grated chocolate or a sprinkle of cocoa powder if desired.

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#Coffee #IceCream #Sundae

ICE CREAM - Coffee Chocolate Chip - NO Egg - NO Artificial Colours or Flavours - 4 Ingredients

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