Ingredients3 h 20 m servings 301 cals
- 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 g fat; 20.9 g carbohydrates; 4.6 g protein; 80 mg cholesterol; 73 mg sodium. Full nutrition
ReviewsRead all reviews 5
Wow! Delicious! I like the almond extract, although with or without it would be great.
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!