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First published 7/12/14. Recipe updated 2/24/16
I am not a picky eater. You guys should know that by now from the stories of all the disgusting things I’ve eaten. However, there is one thing I do not like and that thing is coffee. Hot coffee is a waste of time, in my snarky opinion. Give me my Oolong tea any day.
As a child, I didn’t even like coffee flavored treats. Iced coffee, frappes…even mocha ice cream!…were not high on my edible foods list if I ate them at all. The older I get, the more coffee flavor I can enjoy, however. And I know I have followers who love their coffee, so I’ve experimented with a few recipes (like this popular iced coffee recipe) for their sakes. Feel special. I’ve come to enjoy me some java flavor, though. I really have. And in ice cream, nearly anything is palatable (I’m opening a whole host of new ideas with that statement).
This particular ice cream recipe had the approval of two coffee snobs, so rest at ease. Rarely do I rely solely on my own taste buds, which is probably a good thing.
In addition to the creamy coffee ice cream there is a caramel swirl. Because plain coffee ice cream was just too mainstream. If you’re pressed for time, feel free to omit the caramel part, though.
I use a Cuisinart 1 1/2 qt. Automatic Ice Cream Maker for all my ice cream making adventures. It is very easy to use and the end product is…well, you can see that for yourself. 😉
Vegetable Glycerin helps keep this ice cream smooth and not icy.
You can find this recipe in my cookbook, Necessary Food.
- 2 cups unsweetened almond milk
- 1 cup cold brewed coffee
- ¾ cup heavy whipping cream
- ½ cup cottage cheese
- 1 T vegetable glycerin (optional but highly recommended)
- 1 tsp. vanilla extract
- 1½ T cocoa powder
- 1½ T instant decaf coffee granules (or less, if desired)
- 1 tsp. THM Super Sweet Blend, or more to taste
- ¼ tsp. THM Pure Stevia Extract Powder
- ⅛ tsp. salt, slightly rounded
- 1 tsp. glucomannan
- 2 T butter
- ¼ cup heavy whipping cream
- ½ tsp. vanilla extract
- 1 tsp. THM Super Sweet Blend
- Blend all the ice cream ingredients together in a high-powered blender until smooth. Freeze in an ice cream maker according to manufacturer's directions.
- Meanwhile, in a small nonstick skillet, melt the butter over medium-low heat. Add the cream, vanilla, and Sweet Blend and reduce until amber-colored and caramelized. Stir often so it doesn't burn. If the mixture separates, put it into a cold water bath and whisk. Once the mixture has cooled down it will recombine. Refrigerate the mixture to cool.
- When the ice cream is churned, transfer to a freezer-safe container. Using a fork, swirl the cooled caramel mixture through the ice cream. If desired, freeze for an hour or so to firm up-or you could just eat it right away.
- Yields approx. 6 servings.
- Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when you're ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
- I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.
Coffee beans would add a neat crunch to this ice cream. Add toward the end of the churning cycle.