Name: Cold Brew Coffee Ice Cream Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 18 h 45 min
Yield: 8
Cuisine: American
Ingredients: 2 cups heavy cream; ¾ cup coffee beans; 1 cup milk; ½ cup superfine sugar; 3 tbsp nonfat dry milk powder; 1 tsp vanilla extract; 2 tsp tapioca starch; 2 tbsp coffee-flavored liqueur

How To Make Cold Brew Coffee Ice Cream

This cold brew coffee ice cream has pure coffee flavor churned into a smooth and creamy dessert. It’s made with coffee steeped overnight, milk, and vanilla.

Preparation: 15 minutes

Cooking: 10 minutes

Chill and Freeze Time: 18 hours 20 minutes

Total: 18 hours 45 minutes

Serves:

Ingredients

2cupsheavy cream,divided
¾cupcoffee beans,coarsely ground
1cupmilk,plus 2 tbsp
½cupsuperfine sugar
3tbspnonfat dry milk powder
1tspvanilla extract
2tsptapioca starch
2tbspcoffee liqueur,such as Kahlua®, optional

Instructions

Combine 1 cup of cream and coffee in a container. Stir to combine.
Seal, then let steep in the refrigerator for 8 hours to overnight.
Remove the cream mixture from the refrigerator.
Line a fine-mesh sieve with cheesecloth, then place over a medium saucepan.
Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
Add the remaining cream and 1 cup milk to the saucepan.
Bring to a gentle simmer over medium-low heat.
Stir in the sugar, milk powder, and vanilla extract.
Simmer until well combined for 3 to 4 minutes. Remove from heat.
Whisk 2 tablespoons of milk with tapioca starch.
Stir into the hot ice cream base, then stir in the coffee liqueur.
Cool the ice cream base to room temperature for at least 20 minutes.
Refrigerate for 4 hours to overnight.
Churn the ice cream base in an ice cream maker according to manufacturer’s instructions for about 20 minutes.
Pack the ice cream into a freezer-safe container, then freeze for at least 6 hours until firm.
Serve frozen, and enjoy!