If you like coffee ice cream as much as my seven year old this recipe is for you. I think she would’ve eaten the entire batch last night if I let her. I made the mistake of letting her sip my iced coffee as a toddler and she’s been hooked ever since. She loves anything coffee flavored.
One of my favorite Starbucks splurges is a Vanilla Frappuccino made with half and half and sugar free vanilla syrup. I wanted to take those flavors and make them into an ice cream. I already have a copycat Starbucks drink recipe but that wasn’t good enough. Sometimes I want to eat my coffee.
Scroll down slowly for a printable version of this recipe.
2 cups heavy cream
1 cup strong coffee
1 cup half and half
1 tbsp vanilla extract
2 tbsp instant coffee
1 tsp glycerin (optional, but recommended – this keeps the ice cream soft enough to scoop)
3 egg yolks
Combine all ingredients in a blender. Blend until smooth. Pour into an ice cream machine. Freeze according to the manufacturer’s instructions.
Per 8 servings:
Total Fat 16.3g
Total Carbohydrates 2.6g
According to: https://www.caloriecount.com/cc/recipe_analysis.php
If you use any of my links to iherb you save $5 and get free shipping over $20. They have competitive pricing for a lot of staples in THM. The promo code is FQM372 if you need it. You can make five pounds of your own sweetener for $32 with my link.
I also have links for Amazon: http://amzn.to/1WJ9R8V and the Trim Healthy Mama Store: https://store.trimhealthymama.com/category-s/1823.htm
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45 minPrep Time
45 minTotal Time
- 2 cups heavy cream
- 1 cup strong coffee
- 1 cup half and half
- 1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
- 1 tbsp vanilla extract
- 2 tbsp instant coffee
- 1 tsp glycerin (optional, but recommended – this keeps the ice cream soft enough to scoop)
- 3 egg yolks
- Combine all ingredients in a blender. Blend until smooth. Pour into an ice cream machine. Freeze according to the manufacturer’s instructions.
Per 8 servings: Calories 168 Total Fat 16.3g Total Carbohydrates 2.6g Protein 2.6g