This coffee ice cream recipe steeps coffee in cream overnight to make this rich and creamy frozen dessert that coffee lovers will adore!
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
303 Calories
Recipe Instructions
Step 1
Combine 1 cup cream and coffee in a container with a lid. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
Step 2
Remove cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
Step 3
Add remaining 1 cup cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, dry milk powder, and vanilla extract. Simmer, 3 to 4 minutes. Remove from heat.
Step 4
Whisk 2 tablespoons milk and tapioca starch together in a small bowl. Stir into ice cream base. Stir in coffee liqueur. Cool ice to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
Step 5
Churn in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.
Ingredients
1 teaspoon vanilla extract
1 cup milk
2 tablespoons coffee-flavored liqueur (such as Kahlua®)
