Cold Brew Coffee Ice Cream recipe

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Ingredients

2 cups heavy cream, divided
¾ cup coffee beans, coarsely ground
1 cup milk
½ cup superfine sugar
3 tablespoons nonfat dry milk powder
1 teaspoon vanilla extract
2 tablespoons milk
2 teaspoons tapioca starch
2 tablespoons coffee-flavored liqueur (such as Kahlua®)

Nutrition Info

302.6 calories
carbohydrate: 20.4 g
cholesterol: 84.8 mg
fat: 22.7 g
fiber: : -
protein: 3.6 g
saturatedFat: 14.2 g
servingSize: -
sodium: 56.4 mg
sugar: 17.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1 cup cream and coffee in a container. Stir to combine, seal and let steep in the refrigerator, 8 hours to overnight.

  2. Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.

  3. Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.

  4. Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.

  5. Churn ice cream base 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.

Recipe Yield

1 quart

Recipe Note

Coffee ice cream is my favorite flavor, and I wanted to see if I could use the cold brew technique to get pure coffee flavor in the base. I think it worked very well. I added chunks of ganache and cacao nibs after churning the ice cream. You can try any add-ins you like!

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