“Coffee is really a fruit” — This is the statement I saw on MSN website on sunday night while watching a really melodious music program. I went on to click the link to learn more. The article is 80 slides long with different food facts and I was patiently waiting for my coffee slide. Yeah, you guessed it right, the author of the article made sure I read all the slides by placing the coffee-fruit facts on exactly 80th slide. No kidding!!!
I might have learned quite a few healthy facts along the way, but the article en-lighted me that coffee beans come from bright red fruits like cherries of COFFEA plant. The pip in the middle is extracted and roasted that becomes Coffee Beans. The humble coffee gets a nod from the world by having National Coffee day on September 29 and National Coffee Ice cream day on September 6th.
Whoever worked towards making hot-morning-bitter java into the cold-sweetened-irresistible-frozen dessert is pure genius.
While I am not an avid coffee drinker from the beginning, weirdly my coffee craving started when I was pregnant with my first kid. That carried to the addiction of coffee icecream. I can polish off a pint of coffee icecream in one sitting – no regrets.
So, Its natural for me to try to make my favorite icecream at home. I felt mine was close to the Haagen Dazs icecream I get from the store. But, without eggs and not that sugary. Win-win!!
It all starts by mixing heavy cream and sugar in the bowl.
Add the brewed & cooled coffee. Its very important the coffee is cooled before adding to the heavy cream.
Then goes in milk & milk powder. Mix it well.
Use the icecream machine to churn the cream. Freeze it overnight for that tasty, yummy consistency of icecream. Enjoy!!!
Make it more fancy by adding coffee granules, shaved chocolate, chocolate chips(mini), cocoa nibs, chocolate syrup – sky is the limit.
Usually a chocolate cake makes a party complete they say. But in my opinion a chocolate cake slice served with coffee icecream on top makes the celebration complete. What are your thoughts??
Simple Coffee Icecream
Simple 5 ingredient coffee ice cream to enjoy on summer evenings
- 1 cup Heavy cream
- 1/3 cup Sugar
- 1/2 cup Milk (2%)
- 1/2 cup Milk powder
- 1/2 cup strong brewed coffee – cooled
- In a medium bowl or bowl of kitchen aid with whisk attachment, add heavy cream and sugar. Mix until sugar is dissolved and well combined. No need for soft/stiff peaks.
- Add Milk, milk powder, cooled coffee and mix well to combine
- Wrap the bowl with plastic wrap and leave in refrigerator for 1 hour.
- Take the bowl out of the fridge give a good mix and then use icecream maker to get the churned icecream. You can get almost similar consistency by just freezing it in freezer safe bowl.
- Leave the churned or mixed cream in the freezer for 8 hours for that yummy icecream consistency.
- Mix in extra chocolate chips, shaved chocolate, coffee granules, cocoa bits, cacao bits or even rose petals after churning when its still soft in consistency.
- Let the icecream set for atleast 4 hours.
- Yes, you can use instant coffee in 1/2 cup of very hot water or 2 tbsp of Espresso shots instead of brewed coffee.
Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.
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