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Almond Coffee Ice Cream


"No-cook, almond-flavored coffee ice cream."
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3 h 20 m servings 301 cals
Original recipe yields 12 servings

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  • Prep

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  1. Mix heavy cream, half-and-half, sweetened condensed milk, almond extract, and vanilla extract in a bowl; stir in coffee granules until dissolved. Cover and refrigerate until chilled, at least 1 hour.
  2. Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.

Nutrition Facts

Per Serving: 301 calories; 22.2 g fat; 20.9 g carbohydrates; 4.6 g protein; 80 mg cholesterol; 73 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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Wow! Delicious! I like the almond extract, although with or without it would be great.

This was, by far, the easiest ice cream I've ever made. It froze beautifully, without becoming icy, and was easy to scoop after hardening. Next time, I will half the almond extract and double th...

Love it! I added crushed chocolate covered espresso beans, amazing!

Wonderful recipe, added a little Hersheys chocolate syrup, almonds and Heath toffee bar crumbles after running it through the ice cream maker, and it turned out fantastic!

I admit I’m not a big fan of almond extract, but it gave this coffee ice cream a wonderful flavor. If you have a smaller ice cream maker as I do, I suggest you prepare 3/4 of the recipe. This ...