Best Easy Coffee Ice Cream Recipes

DELICIOUSLY EASY COFFEE CHOCOLATE CHUNKS ICE CREAM

Steps:

• 1. Chop the Dove bar into small chunks. Set aside. (It will not take the whole Dove bar to make 1/2 cup chunks -so you can enjoy the rest of the candy bar as a treat.).
• 2. In a cold bowl (I use a medium aluminum mixing bowl), use an electric mixer and cold beaters to beat the whipping cream. Beat for 2 minutes on high (notice the picture). Whipped cream will hold its shape.
• 3. In a larger bowl, blend the sweetened condensed milk and the cold coffee, beat with electric mixer for one minute.
• 4. Fold the whipped cream into the sweetened condensed milk coffee mixture, until blended.
• 5. Put into a 2-quart glass or metal casserole dish or loaf pan. Place in freezer for 2 hours, until it starts to freeze (Middle will still be soupy, but the sides firm.).
• 6. Remove from freezer and fold in the chocolate chunks (I mix it in a mixing bowl -but you can leave it in the casserole dish while stirring in the chocolate chunks. Make sure that they are dispersed throughout the ice cream.
• 7. If you removed the ice cream from the casserole dish to a bowl -return it to the dish. Place back into to the freezer section of the refrigerator, and freeze 2 more hours or until desired consistency.
• 8. Makes about 1-1/2 quarts of deliciously easy coffee chocolate chunks ice cream. Enjoy a Scoop today!
• 9. I will take and post a picture of my sister enjoying her ice cream, later. Well, I forgot to take a picture of the birthday girl enjoying the ice cream (and she did), but here is a picture of both of my sisters and me taken back in January 2013 -Virginiais in the middle. However, you will have to click on the picture at the top of the screen -I couldn't get it to upload.

EASY COFFEE ICE CREAM

Steps:

• 1. In medium bowl use mixer or whisk to combine milk, sugar and salt until sugar is dissolved, next add freeze dried coffee mixed with just enough milk until it dissolves then add to milk and sugar mixture, next add heavy whipping cream and cinnamon and mix thoroughly. You might have a few specks of undissolved coffee but dont worry they will finish dissolving while the mixture chills. Cover container and put in refrigerator for at least 2 hours, the longer the better or if you are inpatient like me I put mine in the freezer until tiny ice particles just start forming.
• 2. Remove from refrigerator stir a few times and pour into your favorite ice cream maker (I use the 1-1/2 quart Cuisinart ice cream maker) and let it work until desired consistency about 15-20 minutes then put in your desired container for freezer storage. This is a soft ice cream but it will stiffen up in the freezer.
• 3. You can add chocolate flakes, almonds, toffee or numerous other additions for extra kick or a little crunch.