Ingredients
No cook coffee ice cream:
- 2 cups half and half
- 3 tablespoons instant coffee crystals
- 1 1/2 cup sugar
- 1 tablespoon vanilla extract
- 4 cups heavy cream
Garnish:
- Chocolate covered espresso beans
- Mint sprigs
Directions
In a small bowl combine the half and half, coffee crystals, sugar, and vanilla extract. Stir to dissolve the sugar. Add the heavy cream. Freeze according to manufacturers directions. Garnish with coffee beans and mint.
Yield: 2 quarts
Fresh raspberries with Mascarpone sauce:
- 8 ounces mascarpone cheese
- 1/2 teaspoon rose water (found in Middle Eastern Markets)
- 1/4 cup honey
- 1/8 teaspoon vanilla extract
- 2 cups fresh raspberries
Mix the Mascarpone cheese, rose water, honey, and vanilla. Place the berries in four individual bowls and top with a dollop of sauce. Serve immediately.
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By Vermicelli
Anytown, CA
on June 18, 2011
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This ice cream is delicious. I was in the same boat as Jovanna; I wanted to find a recipe for coffee ice cream that did NOT include eggs (didn't want to spend the time heating & cooling, plus it's too humid to make meringue cookies with the leftover whites. And, just as Jovanna did, I used instant espresso. I did, however, use the recommended amount of sugar, but that's just personal taste. This really is delicious ice cream and it has great texture. I needed the full 30 minutes in my ice cream maker; mine is the basic Cuisinart machine in which you freeze the canister. This mixture was a bit softer than the mixtures from other ice creams I've made. Nonetheless, the ice cream is delicious!
By jovanna_2562938
Long Island, NY
on July 20, 2010
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I had almost given up on finding a homemade ice-cream recipe without eggs that would have the taste and texture of real ice cream. This is it! Soooo good, so authentic, I amazed myself that I made it happen! I used instant espresso grounds, worked fine. I just cut back on sugar as I've learned over time that I don't like adding too much sugar all at once, you can add more in, but you can't take it out. I used a little over one cup of sugar, on the mark for me. I hope this recipe will work using bananas and other fruit. As another reviewer said, it freezes up fast! Took only 20 mins in my Krups I-cream maker to set up, and it could have been ready to eat right then and there. I kept sneaking bites of it as it was churning--that's how good it was, I couldn't stop myself. You must give this a try, don't even worry about the raspberries or mascarpone, that can come later. Serve plain or with a drizzle of chocolate or shaved chocolate on top, or chocolate cov'd coffeebeans as the recipe suggests (which I happened to have!
By rtrefk_5874010
Greeley, CO
on August 05, 2007
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Before this recipe I had never tried coffee ice cream. It turned out so delicious that I make it every time I get together with family and friends that like coffee.
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