I COMBINED two recipes - one for vanilla ice cream and the other for a special coffee sauce - to create this one. I serve it plain, just scooped into a dessert dish, so the mild, creamy coffee flavor can be enjoyed to the fullest. -Theresa Hansen, Pensacola, Florida

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Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, stir sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk. In a mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. square pan. Cover and freeze for 6 hours or until firm.

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Nutrition Facts

289 calories; protein 4.1g; carbohydrates 24.7g; fat 19.8g; cholesterol 72.2mg; sodium 78.7mg. Full Nutrition
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Reviews (18)

Rating: 4 stars
02/03/2008
To keep the ice cream from being crystal-y try this: Place the mixture in a metal baking dish and cover with plastic wrap. Place it in the freezer and keep the freezer door closed for one hour. Then take out the freezing mixture and see if the top and sides are starting to harden but the center is still slightly soft . If they aren't, put it back in the freezer and check every half hour for change. When the mix is starting to harden, take the mixture out and stir it gently but well. (If you want to add nuts or chocolate or coffee pieces -not that this recipe needs it- do so now). Re-cover it with plastic wrap and return it to the freezer. Freeze the mix for another hour then take it out and examine it again. Gently stir the mixture, cover again with plastic wrap, and return to the freezer. Freeze for another 1 & 1/2 hours or until hard. Before serving, let the mixture soften just a little so it's easier to scoop out. And there you have it. Your own home-made ice cream. I hope that helps~ Read More
(29)
Rating: 5 stars
06/20/2008
WOW!! This was fantastic!! I was looking for a recipe that was on par with Ben & Jerry's or some other high end ice cream. This was it! I did add some chocolate/carmel pieces about 1/2 way through the freezing period. I will add heath next time! I also swirled in some caramel sauce. I followed the suggestion to stir every 1 1/2 hours during freezing to eliminate the ice crystals and it worked - our was smooth and creamy - just wonderful!! Thank you for this great recipe!! Read More
(13)
Rating: 4 stars
01/29/2007
Great taste but it came out with a kind of weird texture, very very creamy but kind of like frozeny crystalized (hope that makes sense). If anyone else has this issue or knows how to fix it, let me know :) Read More
(8)
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Rating: 3 stars
12/29/2009
This was tasty with good coffee flavor, but too sweet. I would only use 2/3 or 3/4 the can of sweetened condensed milk next time. Maybe cutting the 1/4 c sugar could also help. Read More
(6)
Rating: 5 stars
08/26/2010
fantastic make it all the time i make all my ice cream/sorbets/granittas do not buy it anymore Read More
(5)
Rating: 4 stars
05/06/2007
I agree with your comment, but I think that ice cream will always crystallize like that if it isn't churned while it's frozen (like the big french things that graeter's uses). If you think about it, if your ice cream melts while you're eating it, and you re-freeze it, the previously-melted part always has that texture, almost like it has been freezer-burned. Read More
(5)
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Rating: 5 stars
11/30/2008
I love this recipe .I will be making it alot this summer for me.To me it tasted like star bucks ice cream that I buy.It was very very very good. Read More
(5)
Rating: 5 stars
11/29/2010
the ice cream was delicious, I instead of the instant coffee granules put 2 tablespoons of vanilla to make vanilla ice cream it was so good I made it to go with pumpkin pie it tasted great together Read More
(4)
Rating: 5 stars
01/11/2010
so good, but it kept melting. so how do i freeze it. Read More
(3)