Coffee Ice Cream
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 2049 |
| Fat: | 120 g |
| Carbohydrates: | 231 g |
| Protein: | 14 g |
| Calculated for total recipe. | |
Coffee ice cream was my favorite flavor from the time I was very small. With this recipe, we successfully recreated the deep creamy flavor of coffee in a custard-like ice cream. This recipe brought back all the memories of enjoying coffee ice cream growing up.
Yield: 1 pint
Yield: 1 pint
Ingredients
- 16 fl oz 16 fl oz Coconut Milk
- 1/2 cup 1/2 cup Maple Syrup, Grade B
- 2 Tbsp 2 Tbsp Decaffeinated Coffee, instant coffee
- 3 Egg Yolks3 egg yolks
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all ingredients in a sauce pan.
- Bring to a low boil while whisking.
- Remove from heat and let cool.
- Strain mixture into a medium mixing bowl, and cover with plastic wrap.
- Chill mixture in refrigerator for 2 hours.
- Place mixture in an ice cream maker, and run until the desired consistency is reached.
Notes
Remove ice cream from ice cream maker immediately to avoid having it freeze to the container walls. Store in a freezer until the last portion is enjoyed.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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