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| Chunks of sugar cone and swirls of hot fudge and caramel send this Loaded Coffee Ice Cream over the top. |
This Loaded Coffee Ice Cream is Matthew's all time favorite. Loaded with sugar cone pieces this simple, but lovely, coffee flavored ice cream is a real winner. Oh, yeah. I forgot to mention the swirls of hot fudge and caramel. Silly me. This ice cream is a coffee lovers dream! Think jamoca almond fudge - but better!
Start by making the ice cream mixture. I like to make mine the night before. That way it's ready to go the next morning. Also, make sure you've frozen the freezer bowl component of your ice cream maker so that it's also ready to roll. 😊
Mix up instant coffee granules with warm water and measure out all of your ingredients for the mixture.
In a small saucepan, heat part of the cream with sugar and a dash of salt just until the sugar dissolves.
Add in the rest of the ingredients and pour into a sealable container. Then refrigerate overnight or for at least 4 hours.
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| This is the simple ice cream maker I use. It does a bang up job. |
Churn the ice cream for about 10 minutes. Just before it's done, dump in the sugar cone pieces and let it finish churning. It should look like soft serve ice cream.
Scoop half of the ice cream into your container. Add half of the caramel and fudge and swirl with a butter knife. Then repeat the process. Sprinkle any leftover sugar cone pieces on top.
Freeze covered for 4 hours. If the ice cream is too firm when you're ready to scoop, leave it on the counter for a few minutes to soften.
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| This Loaded Coffee Ice Cream is a coffee and ice cream lovers dream! |
Well, that's it folks. That's the process to making the best ice cream EVER!!!
Loaded Coffee Ice Cream
INGREDIENTS
2 Tbsp instant coffee granules
1/2 cup warm water
2 cups heavy cream, divided
1/3 cup sugar
1/4 tsp Kosher salt
1/2 cup milk
3 regular sized sugar/waffle cones
1/4 cup hot fudge, room temperature
1/4 cup caramel sauce, room temperature
DIRECTIONS
1. Dissolve 2 Tbsp instant coffee in 1/2 cup of warm water and set aside.
2. In a small saucepan, heat 1 cup of the cream with the sugar and salt over medium heat, stirring frequently, until sugar is dissolved. Remove from heat.
3. Add the coffee mixture, milk, and remaining cream to your saucepan and stir thoroughly.
4. Refrigerate in a closed container for at least 4 hours or overnight.
5. Before churning your ice cream mixture, make sure the hot fudge and caramel are at room temperature. Also, use your hands and fingers to crumble the sugar cones. Measure out 1/2 cup and leave the leftovers on your work surface for sprinkling on top of the finished ice cream.
6. Give your ice cream mixture a good shake or stir and then pour into your prepared ice cream maker. Churn for about 10 minutes. When the ice cream looks like it's getting close, slowly add 1/2 a cup of the sugar cone pieces to the ice cream maker. Reserve any leftover pieces to sprinkle on top later.
7. When the ice cream is done churning, scoop about half of the ice cream into a container. Top with half of the hot fudge and half of the caramel and gently swirl with a butter knife.
8. Add the rest of the ice cream and the rest of the caramel and hot fudge and swirl again.
9. Top ice cream with any leftover cone pieces.
10. Cover ice cream and freeze for at least 4 hours or until firm.
11. If ice cream is too hard, leave on counter for a few minutes before scooping.
I've been craving coffee ice cream like crazy! Gonna have to try a gluten & dairy free version of this, 'cause it's calling me. I can hear it...
ReplyDeleteFollow that craving. I'll be posting my favorite gluten and dairy free version of chocolate ice cream soon. Stay tuned!
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