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No cooking, ice cream maker, or hassle needed to make this delicious, creamy, coffee ice cream.
It may be disgustingly hot out, not the best weather for hot coffee -- but for those of you in need of a caffeine fix, this is the thing for you! This is nothing like those fake chain store coffee flavors, this packs in a deep, coffee punch along with the creamy consistency of ice cream.
The active time for this recipe is only 15 minutes! A little
mixing, a little beating. The only hard part is waiting for it to freeze!
My dad is from Rhode Island, and Rhode Islanders take their coffee ice cream very seriously. In fact, coffee milk was named the official state drink in 1993! The Newport Creamery is one of the most famous venues in the state to get a fix of delicious ice cream, or a shake known as an Awful Awful® for "Awful Big" and "Awful
Good." If my dad says this is "awful good" coffee ice cream, its the real deal.
With love,
Erica
Ingredients
2 cups heavy cream
1 (14 oz.) Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 cup strongly brewed coffee
1/4 cup cacao nibs
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened
condensed milk, butter, vanilla and coffee in large bowl. Stir in cacao nibs. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
I am TOTALLY making this tomorrow-need to purchase the heavy cream! I am new to your site (via Top With Cinnamon) and am so excited to have found you! Keep up the beautiful and delicious work.
ReplyDeleteYou totally should -- it's truely addicting! :) I'm so glad you found me :) And thank you so much!
DeleteThis sounds delicious! Can't wait to try it. :)
ReplyDeleteHi, is the coffee liquid (disolved in water ) or raw coffee (powder).
ReplyDeleteIt is coffee liquid -- but if you want a really rich coffee flavor, you can add a bit of powder (maybe half a teaspoon or so) to amp up the coffee flavor.
DeleteHello! I swear I'd commented somewhere on this blog when I found it yesterday, but clearly the too-advanced comment tracking technology is doing a fantastic job of letting me know where that happened. In any event, thanks for a great non-ice cream maker recipe--I'm always looking for a good one, and I'll definitely have to use this for my National Ice Cream Sandwich Day post on 8/2; will cite according! Thanks so much for sharing, and keep up the great work!
ReplyDeleteThank you! Please tell me when you post your Ice Cream Sandwich recipe! I would love to see it :)
DeleteBoo--for some reason, my webpage won't let me reply to your reply. Anyway, I've made them (with a very, er, flexible interpretation), so here they are!
ReplyDeletehttp://wallflourgirl.wordpress.com/2012/08/02/frozen-treats-galore-cookie-butter-chunk-n-swirl-cinnamon-ice-cream-coffee-dark-chocolate-chunk-ice-cream-and-ice-cream-sammy-bon-bons-a-k-a-national-eat-dessert-first-month-day-2-theme-post/
Wow! Made this tonight and it is fantastic! I accidentally got heavy whipping cream instead, but it turned out yummy all the same! How long will this keep, though, do you know? And I'm staying away from chocolate for a while, so I omitted the cocoa. However, next time, I'm going to add those little Heath baking bits!
ReplyDeleteYum! heavy whipping cream is more or less the same thing -- so I think you are good :) I would love to get my hands on some Heath bar baking bits (oh the things I would bake with those!!!)
DeleteCould we substitute coffee with any other syrup (mango,..) to get a different type of ice cream
ReplyDeleteOf course! I also made a blueberry cheesecake ice cream (adding cream cheese and blueberry jam and fresh blueberries), and a peach one! Have fun experimenting! Tell me how it comes out at cannellavita@gmail.com
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