Coffee Ice Cream

This recipe is a combination of vanilla ice cream and a special coffee sauce. It can be served plain, just scooped into a dessert dish, so the mild, creamy coffee flavor can be enjoyed to the fullest.


1 1/2 quarts (12 servings)


1/4 cup granulated (white) sugar
1 tablespoon cornstarch
1 tablespoon instant coffee granules
2 tablespoons butter or margarine, melted
1 cup milk
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
2 cups whipping cream


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 inch square pan. Cover and freeze for 6 hours or until firm.

Estimated Time

Preparation: 30 minutes
Freeze Time: 6 hours

Nutritional Information

Amount per serving (1/2 cup): 292 calories, 20 g fat (13 g saturated fat), 73 mg cholesterol, 87 mg sodium, 25 g carbohydrate, trace fiber, 4 g protein.

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