After a fun poll on the blog’s Facebbok page, this coffee ice cream recipe was requested by the most number of readers for the weekend. I guess we are all addicted to coffee in any form!
In our house, we love ice cream and we love a simple vanilla flavor (or white ice cream as my Boy calls it). No Neapolitan, Rocky Road, mint-chocolate chip or other fancy flavors for us. Just plain, creamy, delicious vanilla. But if there is one other flavor that can oust vanilla from its numero uno position, that would be coffee ice cream, specifically Häagen-Dazs’ coffee bean flavor. I actually don’t mind giving it to Boy occasionally. An occasional scoop of coffee ice cream is not going to harm him. If nothing, I think it actually shows the lil’ guy has good taste.
I decided to try making coffee ice cream at home with instant coffee powder. Gourmet food connoisseurs may scoff at my idea as nothing short of the darkest coffee beans will do for them. Not so much for me. I love the quickness and convenience of instant coffee powder. A cup of hot coffee in a minute? Yes, please! Do you fancy a little coffee flavor in your cake, ice cream or milkshake? Instant coffee powder to the rescue!
I also didn’t feel like slaving over a stove reducing and thickening milk for homemade ice cream. I found many recipes online that simply required folding in whipped cream into condensed milk. I decided to use evaporated milk and sweetened condensed milk as that’s all I had on hand that day.
And did it turn out good? You bet! I don’t have an ice cream machine and unlike last time, I didn’t even bother whisking the par-frozen mixture every couple of hours. I made it one afternoon, let it freeze overnight and the next day I was in coffee ice cream heaven! It was unbelievably rich and creamy.
While the ice cream was freezing, I had this intense craving for sugar cones. I thought I could use a sugar waffle cone recipe and a traditional waffle iron, but that did not work out like I planned. The deeper waffle iron grooves obviously made the waffles thicker and I couldn’t properly mold then into a bowl or cone shape. So I just let the waffles cook till nicely browned and crisp and served them along with the ice cream. They were so delicious and crunchy and absolutely perfect with the coffee ice cream.
The sugar waffles are incredibly sweet, making this a sinfully decadent dessert. Just saying, you know. But let that not deter you. If you don’t have a waffle iron, please feel free to indulge in some sugar cones from the store. And if you have a waffle cone maker, then Lord help you! You will keep making these crispy waffles again and again!
Onto the recipes now. The ice cream needs only three (yes, t-h-r-e-e) absolutely necessary ingredients. It is also a no-cook, no-churn recipe. A blender makes putting together both these treats super easy. That means no unnecessary dishes to clean-up! (Cue: Imaginary fist pump)
And you are welcome. (Takes a bow!)
EASY HOMEMADE COFFEE ICE CREAM (WITH INSTANT COFFEE POWDER)
You will need: (Use a bowl and whisk or a blender)
- Evaporated milk – 2 cups
- Sweetened condensed milk – 1 1/2 cups
- Instant Coffee powder – 1 – 1 1/2 tbsp (use as per taste)
- Regular Milk – around 1/4 cup (optional, to be added if the ice cream mixture seems too sweet and you run out of evaporated milk)
- Dissolve the coffee powder in 2-3 tbsp of evaporated milk. Whisk or blend the rest of the evaporated milk, condensed milk and coffee solution for a couple of minutes, till nice and frothy. Taste and add a little more milk (regular or evaporated) if it seems too sweet.
- Pour into a flat, freezer-safe dish and freeze till firm. (You don’t have to use an ice cream machine or even whisk it every few hours. The ice cream turns out really creamy just like that).
- If you wish to, you can add a teaspoon of vanilla extract. But I find the coffee itself to be sufficiently flavorful and aromatic.
- You can also follow my recipe for vanilla ice cream with custard powder (or corn starch) and stir in the coffee solution towards the end.
SUGAR WAFFLES/WAFFLE CONES
You will need: (Makes 8-10 sugar waffle quarters in a regular waffle iron)
- Egg – 1, large
- Egg white – from 1 large egg
- Sugar – 1/2 cup
- Salt – 1/4 tsp
- Butter – 2 tbsp, melted
- All purpose flour – 2/3 cup
How to: (Use a bowl and whisk or a blender)
- Whisk or blend the whole egg, egg white, sugar and salt together till fluffy. Add slightly cooled melted butter and beat well.
- Add the flour and whisk/blend till uniformly combined. Let rest for 5-10 minutes.
- Heat the waffle iron, pour enough batter to cover 2/3rd of the base and cook the waffles on high till nicely browned and slightly crisp. (It will become more crisp as it cools to room temperature).
- Divide into quarters and store the cooled waffle quarters in an airtight container. It may keep for a day or two without going soft, but not more than that. So make only as many as you need at a time.
- If you have a waffle cone maker, use only a couple of tablespoons of batter each time and shape the cooked waffles into cones or bowls while still hot. Since they are thinner, they will harden quickly and retain their shape once cooled. They will also stay crisp for a longer time than regular waffles.
Serve the ice cream with sugar waffle quarters and enjoy!
Coffee lovers, do try this easy ice cream recipe. You will be hooked, I can assure you! This ice cream also makes an amazing coffee ice cream milkshake or cold coffee.
So tell me, what is your secret guilty indulgence? Do share.
I am linking this up at these awesome blogs.
- A Blossoming Life
- Skip To My Lou
- Between Naps on the Porch
- Home Stories A To Z
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Savvy Southern Style
- The NY Melrose Family
- The Turquoise Home
- Living Well Spending Less
- Design Dining and Diapers
- The Novice Gardener
- The Shabby Nest
- French Country Cottage
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- DIY Show Off
- Nifty Thrifty Things
- By Stephanie Lynn