Best Kahlua Vanilla Latte Ice Cream Recipes

Vanilla Latte Ice Cream image

Provided by CookbookCarrie

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 4

3/4 cup french vanilla liquid coffee creamer (like coffee mate or international delight)
1 1/4 cups milk (I used 2%)
2 tablespoons instant coffee
1 cup light whipped topping

Steps:

Put Milk in a microwave safe bowl and microwave just until warm enough to dissolve the instant coffee crystals DO NOT SCALD OR BOIL.
Add the coffee crystals and stir until dissolved.
While stirring add in the creamer and mix well.
Add the whipped topping and mix well, don't worry about"deflating" the whipped topping.
Put in your ice cream machine according to your manufacturer's instructions.
Place in the freezer for 4-5 hrs minimum.
After 2 hrs take it out and stir it up, just so it doesn't freeze into a solid brick!
Enjoy!

Kahlua & Ice Cream image

Provided by Galley Wench

Time 5m

Yield 4-8 serving(s)

Number Of Ingredients 2

1 quart starbucks java chip ice cream (or similar)
1 quart Kahlua

Steps:

Nutrition Facts : Calories 857.5, Fat 0.8, SaturatedFat 0.3, Sodium 22.3, Carbohydrate 89.6, Sugar 89.6, Protein 0.3

Kahlua Coffee Ice Cream image

Provided by MommyMakes

Time 2h20m

Yield 24 serving(s)

Number Of Ingredients 6

2 cups heavy cream
1 3/4 cups whole milk
3/4 cup sugar
1/4 cup Kahlua
3 tablespoons instant espresso powder
6 large egg yolks

Steps:

In a medium saucepan, combine the cream, milk, sugar, Kahlua and espresso powder.
Bring to a gentle boil over medium heat. Remove from the heat.
In a medium bowl, beat the egg yolks until thickened.
Whisk 1 cup of the hot cream into the egg yolks.
Gradually add the egg mixture in a slow, steady stream, to the hot cream.
Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove from the heat and strain through a fine mesh strainer into a clean container.
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
Refrigerate until well chilled, at least 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze overnight until very firm.