What is a good coffee ice cream recipe?

Question

I want to take a blender, coffee, and some ice cream to make a drink (plus whatever ingredients are required). Give me some very tasty ideas, please.

Answer 1

Coffee Smoother

INGREDIENTS
1/2 cup coffee
1/4 cup milk
1/2 cup chocolate ice cream
1 tablespoon cinnamon
1/4 cup ice cubes
DIRECTIONS
Place the coffee, milk, ice cream, cinnamon, and ice cubes in the bowl of a blender; puree until smooth.



Coffee Whirl
INGREDIENTS
1 scoop vanilla ice cream
2 tablespoons strong brewed coffee, cold
1/4 teaspoon unsweetened cocoa powder
DIRECTIONS
In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.

Answer 2

Well, here's the ice cream

Ingredients
2 cups milk
1 cup sugar
6 egg yolks, lightly beaten
1/3 cup instant coffee
1/2 teaspoon pure vanilla extract
1 pint heavy cream

Method
Beat milk, sugar and egg yolks in the top of a double boiler until frothy. Set over simmering water, add the coffee and heat 15 minutes, stirring now and then at first, constantly toward the end. Cool, add vanilla and cream. Freeze in a crank – type freezer [hand or electric] or automatic ice cream machine, following the manufacturer’s directions.

If I were you I'd take a few scoops of this ice cream and plop them in a blender with a shot of Khalua and a little Half & Half.

Answer 3

Mocha Frosteds
1 cup freshly brewed coffee
6 tablespoons chocolate syrup
1 pint vanilla ice cream, softened
1 cup prepared cold coffee
Place hot coffee and chocolate syrup in blender container. Blend until smooth. Cool to room temperature. Pour into a medium howl. Add softened ice cream and cold coffee. With rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately.
Serves 4.

OR

Mocha Mint
1 cup cold coffee
1 pint chocolate ice cream
1/4 cup creme de menthe
Very thin chocolate-mint wafers
Combine coffee, ice cream, and creme de menthe in blender container. Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer. Serves 4.

Answer 4

How about a nice frozen mocha? In your blender place:

2 scoops coffee ice cream
1/2 cup milk
1 tsp vanilla
3 T chocolate syrup
crushed ice.

Blend until thick and frothy. Enjoy!

Answer 5

Coffee Ice Cream:

1 hour 1 hour prep
1 quart

2 cups heavy cream
2 cups milk
1/2 cup coffee beans, roasted for 10 minutes at 400 degrees f and crushed
8 egg yolks
3/4 cup sugar

1. In a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil.
2. Remove from the heat and let stand at least 1 hour for the beans to infuse their flavor.
3. In a medium bowl, whisk together the egg yolks and sugar.
4. Pour the cream mixture into the egg yolks, whisking until well blended.
5. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon.
6. Strain the custard through a fine mesh sieve and chill.
7. Freeze in an ice-cream maker following the manufacturer's instructions.

Answer 6

take 1 cup of chilled milk put it in blender....take a tsp of milk out from it put in the same cup....put 1tsp coffee and 1 1/2 tsp sugar...beat it with tsp till light....dont like mix it so much that it turns light coffee colour...you add haf a tsp more of milk if you require it make it into a paste.....well now then put four cubes of ice...in the blender and this coffee mixture which you mixed....a scoop of vanilla ice cream.....and blend......till well blended....take it out in good glass.....put a scoop of icecream on top add a straw on the corner......and pour some chocolate syrup or sauce(hersheys is best)....and your coffee ice cream drink is ready! WALLA!...hope you try it and like it!

Answer 7

espresso Almond Ice Cream Cake Recipe categories: Ice-Cream Recipes conventional score: (2 votes) Yield: a million Servings aspects a million a million/2 c Chocolate wafer crumbs (approximately 30 cookies) a million/4 c Unsalted butter, melted a million a million/2 pt espresso ice cream, slightly softened a million a million/2 c Heavy cream, properly chilled a million ts Vanilla a million a million/2 c Amaretti, overwhelmed (Italian almond macaroons) a million/2 c Almonds, sliced and toasted dark chocolate sauce (see recipe) training a million. In a bowl with a fork, stir at the same time the crumbs and butter until the combination is particularly blended. Pat the combination onto the backside and a million-inch up the standards of a gently oiled 8-inch, 2-a million/2-inch deep spring form pan. Freeze crust for half-hour or until company. unfold ice cream calmly on the crust and return to freezer for half-hour or until ice cream is company. 2. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and unfold over ice cream. gentle right of cake, sprinkle with almonds, and freeze cake for 30-40 5 minutes, or until right is company. 3. Freeze cake, coated with plastic wrap and foil, in one day. purely in the previous serving, wrap a heat damp towel around the fringe of the pan, get rid of fringe of pan, and circulate cake to a serving plate. decrease into wedges with a knife dipped in warm water and

Answer 8

> Primitive White Guy


> Eight O' Clock roast coffee
>
> Dollop of vanilla ice cream

> Stir.



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Answer 9

Why get a recipe, just buy a pint of Haggen Daaz (sp) coffee ice cream and add a splash of milk (to the thickness desired) and blend. Instant milkshake..hmmm good.