Black Coffee Ice Cream

This black coffee ice cream brings the wonderful flavor and aroma of fresh roasted coffee to your favorite dessert. 

 

The temperature here tomorrow is supposed to hit about 90 degrees. This makes me think of ice cream... and my dad. I don't think a day went by that my dad did not have a bowl of ice cream. I love ice cream too with a capital "L." If I were to assemble a list of my top 5 favorite foods, ice cream would be on it. 

Then there's coffee. When the weather gets hot, wouldn't it be great to have a bowl of coffee ice cream instead of a cup of hot coffee? It probably has less calories that the typical grande thingies that cost more than lunch, so why not? 

This ice cream is perfect for those who want a strong, freshly ground, freshly steeped coffee flavor in their ice cream. It definitely packs a caffeine punch. So maybe ice cream for breakfast isn't such a bad idea. Right? Right!

I topped mine with a little caramel sauce. Just think of it as caramel macchiato in a bowl! 

Ingredient Notes:

Dairy: Whole milk, heavy cream, and full-fat cream cheese. 

Corn syrup. It helps prevent ice crystals in the ice cream. 

Sugar, salt, and cornstarch. The cornstarch is used for a slurry to help thicken the mixture. 

Coarsely ground roasted coffee beans that you will steep in the heated milk and cream mixture to extract the coffee flavor before straining it out. 

Helpful Tools:

Ice cream maker: I use the Cuisinart ICE-21 1 1/2 quart cannister machine. Any similar type of ice cream maker will work. Just be sure to plan ahead and allow at least 24 hours to freeze the cannister. If you have room in your freezer, you can just keep it there for "ice cream emergencies."

Three or four-quart sauce pan: For cooking the milk mixture. 

Three bowls: Large, for an ice bath to chill the ice cream mixture before freezing, medium, for whisking the cream cheese and salt together, and small, for mixing the cornstarch slurry. 

Whisk: For incorporating the cream cheese mixture. 

Cheesecloth or fine mesh strainer: For straining out the coffee grounds. 

One-gallon Ziploc freezer bag: For placing the mixture into the ice bath. 

How to Store:

Cover the frozen ice cream with a piece of parchment or wax paper, and then plastic wrap or a lid, and keep in the freezer for at least four hours before serving. 

You May Also Like:

Green Tea Ice Cream

Chocolate Coconut Ice Cream

Brown Bread Ice Cream

Birthday Cake Ice Cream

Pumpkin Cookies and Cream Ice Cream

And for a wonderful coffee flavor: Vietnamese Coffee Cake

Coffee Is not just for drinking!

• Apple Nutmeg Coffee Cake from Jolene's Recipe Journal
• Black Coffee Ice Cream from Karen's Kitchen Stories
• Cappuccino Chocolate Chip Cookies from Palatable Pastime
• Mocha or Chocolate Mini Cheesecakes from Art of Natural Living
• Mocha Brownies with Cafe Latte Frosting from Hezzi-D's Books and Cooks
• Red Eye Gravy from That Recipe

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Updated and re-written post, originally published June, 2013. 

Black Coffee Ice Cream

Yield: 12 servings

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 20 MinInactive time: 4 H & 30 MTotal time: 5 H & 20 M

This black coffee ice cream brings the wonderful flavor and aroma of fresh roasted coffee to your favorite dessert.

Ingredients

• 2 1/2 cups whole milk
• 1 tablespoon and 2 teaspoons cornstarch
• 3 tablespoons softened cream cheese
• 1/8 teaspoon salt
• 1 1/2 cups heavy cream
• 3/4 cup sugar
• 3 tablespoons light corn syrup
• 1/4 cup roasted coffee beans, coarsely ground

Instructions

1. Whisk 2 tablespoons of the milk with the cornstarch to dissolve.
2. Whisk the cream cheese with the salt in a medium sized bowl.
3. Add ice cubes and water to a large bowl and set aside.
4. In a 4-quart saucepan, combine the rest of the milk, cream, sugar, and corn syrup and bring it to a boil. Let boil for four minutes.
5. Remove the mixture from the heat and add the coffee. Let the mixture steep for five minutes.
6. Strain the mixture through a cheesecloth lined strainer. Squeeze out as much coffee flavor as possible into the mixture.
7. Add the mixture back into the saucepan and whisk in the milk/cornstarch mixture. Bring it to a boil again and cook for about a minute, stirring with a heat proof rubber spatula for about a minute, until slightly thickened.
8. Slowly pour the milk mixture into the cream cheese mixture while whisking constantly until smooth.
9. Add the whole mixture to a freezer bag, seal, and, submerge the bag into the ice water filled bowl. Let it sit for 30 minutes. If necessary, add ice to the water.
10. Add the mixture to your ice cream maker and freeze for about 20 to 30 minutes, until thick.
11. Move the ice cream to a container and top the mixture with plastic wrap against the surface. Seal the container and place it in your freezer for at least 4 hours.

Nutrition Facts

Calories

211.84

Fat (grams)

13.67

Sat. Fat (grams)

8.52

Carbs (grams)

21

Fiber (grams)

0.01

Net carbs

20.99

Sugar (grams)

20.15

Protein (grams)

2.73

Sodium (milligrams)

66.57

Cholesterol (grams)

43.38

https://www.karenskitchenstories.com/2013/06/black-coffee-ice-cream.html

Karen's Kitchen Stories

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Adapted from Jeni's Splendid Ice Creams at Home.