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Almond Coffee Ice Cream

Rated as 4.67 out of 5 Stars

"No-cook, almond-flavored coffee ice cream."
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3 h 20 m servings 301
Original recipe yields 12 servings


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  1. Mix heavy cream, half-and-half, sweetened condensed milk, almond extract, and vanilla extract in a bowl; stir in coffee granules until dissolved. Cover and refrigerate until chilled, at least 1 hour.
  2. Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.

Nutrition Facts

Per Serving: 301 calories; 22.2 20.9 4.6 80 73 Full nutrition

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Read all reviews 5
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This was, by far, the easiest ice cream I've ever made. It froze beautifully, without becoming icy, and was easy to scoop after hardening. Next time, I will half the almond extract and double th...

Wonderful recipe, added a little Hersheys chocolate syrup, almonds and Heath toffee bar crumbles after running it through the ice cream maker, and it turned out fantastic!

Wow! Delicious! I like the almond extract, although with or without it would be great.

Love it! I added crushed chocolate covered espresso beans, amazing!

I admit I’m not a big fan of almond extract, but it gave this coffee ice cream a wonderful flavor. If you have a smaller ice cream maker as I do, I suggest you prepare 3/4 of the recipe. This ...