Ingredients3 h 20 m servings 301
- 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.
- 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.
Per Serving: 301 calories; 22.2 20.9 4.6 80 73 Full nutrition
ReviewsRead all reviews 5
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...
Wow! Delicious! I like the almond extract, although with or without it would be great.
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!
Love it! I added crushed chocolate covered espresso beans, amazing!