Cuban Coffee Ice Cream

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Cuban Coffee Ice Cream
Cuban Coffee Ice Cream
3/4 cup boiling water
1 tbsp. + 1 tsp. Medaglia D'Oro Instant Espresso Powder (near the canned coffee) divided
1 cup heavy whipping cream
1 (14- oz.) can sweetened condensed milk

Make sure mixture is well chilled before placing in ice cream maker for best results.

Prep: 10 minutes  Cook: 1 minute  Chill/Freeze: overnight  Serves: 6

1. Stir together boiling water and 1 tbsp. espresso powder in a small bowl to dissolve; chill.
2. Whisk together chilled espresso and remaining ingredients in a large bowl. Transfer to the chilled bowl of an ice cream maker and freeze according to manufacturer’s instructions.
3. Transfer ice cream to a tightly sealed container and refreeze bowl if making more than one batch. Serve in small espresso cups.  

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