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Coffee ice cream

Coffee ice cream

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we put the prepared coffee in the fridge, so that it is cold when we start preparing the ice cream.

In a bowl, mix the powdered milk with the condensed milk, stirring vigorously, so that no lumps form. Add the coffee and mix.

Cream for whipped cream (cold) mix until it starts to take on consistency. Add powdered sugar and mix until fluffy. Pour the whipped cream over the coffee mixture and mix lightly with a spatula.

Put the bowl in the freezer for about 2 hours, then mix with the vertical blender to break the ice needles. Refrigerate until completely frozen.

Coffee ice cream

Of all the kinds of ice cream I've been making since the beginning of summer, this is by far my favorite. I love coffee, I like ice cream and I confess that whenever I bought coffee ice cream from the store, they all disappointed me. So today it's his turn. If you love coffee as much as I do, then here is the recipe that you will indulge in! A perfect coffee ice cream!

Nr. servings: 6 Preparation time: 1 h

  • 4 egg yolks (chicken eggs)
  • 4 lg raw sugar
  • 300 - 400 ml black coffee (without sugar)
  • 50 ml milk (cow)
  • 2 lg grated with starch
  • 100 gr dark chocolate
  • 30 ml macaroons
  • 400 ml natural cream
  • coffee beans

[/ ingredients] [preparation title = ”Preparation”]


Coffee ice cream & # 8211 Video included

One of my joys in the summer is eating coffee ice cream. Or to drink coffee with ice cream. or & # 8230anything in combination with these two ingredients!

I admit, when I get to the markets in the summer, the first thing I look at is ice cream freezers, looking for pans with something like that. According to the other assortments, I don't necessarily give in to the wind. But we eat with great pleasure the vegan fruit ones, which I make at home. I leave below one of them, super fast and easy, from just two ingredients, both fruits:

But this time I wanted a real coffee ice cream, to be able to put a generous globe in the morning coffee as well. The fruit does not work! And I also wanted it to be creamy, not to have ice needles, to keep its hold for longer in the freezer, etc. I got exactly what I wanted, with a minimum number of ingredients and without effort.

I am very pleased both with the recipe itself and the fact that I got a nice and efficient presentation, using a double-walled glass bowl.

And let me tell you why it's effective: precisely because of its double wall! The heat of the hand is not transferred to the ice cream in the bowl. and I also resorted to a little trick: I kept the bowl in the fridge for 10 minutes, to cool well. Thus, my ice cream lasted in perfect condition, without melting, much longer!

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  1. Jaime

    Wonderfully! Thanks!

  2. Vail

    Gotta look

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