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:

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.