Lovers of coffee and frozen desserts rejoice—it’s National Coffee Ice Cream Day! Surprisingly enough, about a third of coffee ice cream eaters don’t drink coffee (myself included). Somehow the normally bitter taste is just more bearable when it’s frozen and blended with sugar and cream. If you have an ice cream maker, you can make your own at home with your favorite vanilla ice cream recipe with some instant coffee or chilled brewed coffee mixed in. If I were making this (which I will be doing as soon as I get home), here’s the low(er)-fat recipe I’d use:
LIGHT COFFEE ICE CREAM
Makes 2 pints
1 ½ cups heavy cream
½ cup sugar
1 ½ cups fat free milk
2 tsp. vanilla extract
1 cup extra strong coffee, chilled
Make sure all liquid ingredients are well chilled (about 40˚ F). Whisk cream and sugar together until sugar has dissolved and mixture is frothy. Whisk in remaining ingredients. Freeze immediately in an ice cream maker according to manufacturer’s directions.
Coffee ice cream goes great with toppings like chocolate, caramel, cinnamon, whipped cream…basically anything that goes into a Starbucks coffee beverage. Not into coffee ice cream but still want to celebrate? Try these healthy coffee recipes:
Do you like coffee ice cream? What’s your favorite way to enjoy it?