Cafe au Lait Ice Cream

Melanie Campbell


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

☆☆☆☆☆ 0 votes
8 to 10
20 Min


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


1DISSOLVE instant coffee in water in large bowl; cool. Add cream, sweetened condensed milk and almond extract.
2BEAT with mixer 7 minutes or until light and fluffy (mixture will mound but not hold peaks). Fold in nuts, if desired.
3SPOON 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