Cafe au Lait Ice Cream

Melanie Campbell

By
@RossCampbell

Attention Coffee Lovers: Serve this creamy nut-studded coffee ice cream with a fresh pot of hot java.


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Rating:

Serves:

8 to 10

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

4 tsp
folgers classic roast® instant coffee crystals
1/2 c
hot water
2 c
heavy cream
1 can(s)
(14 oz.) eagle brand sweeted condensed milk
1/4 tsp
almond extract
1/2 c
toasted chopped pecans or almonds

Directions Step-By-Step

1
DISSOLVE instant coffee in water in large bowl; cool. Add cream, sweetened condensed milk and almond extract.
2
BEAT with mixer 7 minutes or until light and fluffy (mixture will mound but not hold peaks). Fold in nuts, if desired.
3
SPOON into 8-inch square baking pan or 9 x 5-inch loaf pan. Cover; freeze 4 hours or until firm. To serve, scoop into dessert dishes.
4
*To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Coffee/Tea/Beverage
Regional Style: English
Other Tag: Quick & Easy