OVERNIGHT DELIGHT WHITE COFFEE ICE CREAM
The use of whole beans creates an almost-white coffee ice cream, with all the robust flavor of freshly brewed coffee. The oil from the beans seeps into the cream and the result is almost like a 'coffee cream tea' that turns into smooth, rich ice cream. Serve this ice cream in cold-brewed coffee for a delicious coffee-coffee float on hot days.
Provided by Julie Julie
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 9h25m
Yield 8
Number Of Ingredients 7
Steps:
- Place the bowl of ice cream maker in the freezer.
- Combine cream, sugar, and egg yolks in a saucepan; cook and stir over medium-low heat until mixture is heated through but not boiling, 10 to 15 minutes. Remove saucepan from heat and add coffee beans. Transfer cream mixture to a bowl and refrigerate, 8 hours to overnight.
- Strain coffee beans out of cream mixture. Stir milk, vanilla extract, and salt into cream mixture; transfer to bowl of ice cream maker.
- Process cream mixture in the ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 23.9 g, Cholesterol 187 mg, Fat 25.2 g, Protein 4 g, SaturatedFat 15.1 g, Sodium 120.4 mg, Sugar 20.3 g
COFFEE SHAKE
This is a blended-coffee treat much like an iced cappuccino you might buy at a restaurant. You can make it non-dairy by using soy milk.
Provided by LDENSVEN
Categories Drinks Recipes Coffee Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 26 g, Cholesterol 14.6 mg, Fat 3.8 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 88.6 mg, Sugar 23.7 g
COFFEE SHAKE
Make and share this Coffee Shake recipe from Food.com.
Provided by Lisa Sorrell
Categories Shakes
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients in a blender.
- Adjust amounts to achieve desired thickness.
- Serve immediately.
COFFEE CAN ICE CREAM
There are few things better than homemade ice cream: You get both delicious flavor and the satisfaction of a job well done. But cooking, cooling and freezing an ice cream base can be difficult and time consuming, and not everyone has an ice cream maker. This simple recipe (cream, milk, sugar, vanilla) is a perfect activity for the kids with rich and creamy results. Start with the delectable vanilla ice cream base, then mix and match your way to your favorite flavor with our easy variations.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
- Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
- Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
- Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
- For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
- For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
- For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
- For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
- For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.
WIDE-EYE COFFEE SHAKES
Provided by Rachael Ray : Food Network
Categories beverage
Time 5m
Yield 2 shakes
Number Of Ingredients 4
Steps:
- Place coffee in blender with ice cream and half and half or milk. Add in a palmful of chocolate covered espresso beans, if you like. Blend until smooth and serve immediately.
STRAWBERRY MILKSHAKE WITH ICE CREAM
With summertime right around the corner and fresh juicy strawberries at their peak, this strawberry milkshake with ice cream is sure to hit the spot!
Provided by thedailygourmet
Categories Shakes and Floats
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Combine milk, strawberries, and strawberry ice cream in a blender. Blend on high until smooth, about 1 minute.
- Drizzle 1 1/2 teaspoons strawberry syrup on the inside of a glass jar. Pour in milkshake. Garnish with whipped cream and remaining strawberry syrup.
- Take reserved strawberry and carefully cut at an angle but do not cut completely through. Place strawberry on the rim of the glass. Insert a straw and enjoy!
Nutrition Facts : Calories 153.9 calories, Carbohydrate 33.4 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 4.8 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 54.7 mg
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