I don’t know about you guys, but the flavor of coffee ice cream always disappoints me. It’s never bold enough. To me it always tastes like that cup of coffee I accidentally poured waaaay too much cream into. Yuck. So I set out to make myself some of the real deal. I call it Black Coffee. It’s about as black as you can get it without leaving out the cream altogether, in which case you wouldn’t have ice cream :)
This is a simple ice cream recipe, no eggs or custard to worry about. I don’t find the extra steps add all that much, especially if you eat your ice cream the same day it’s made. I use a base of half and half, which cuts down on the calories a little. Every bit helps!
How did I do it? How did I cram so much caffeinated flavor into this ice cream? There are two secrets…one is powdered (instant) espresso. I used a hefty 6 tablespoons of it. The second secret might be a little more controversial. I used 2 tablespoons of extra dark unsweetened cocoa powder. It add color, richness, and blends with the coffee to emphasize the flavor. Yes, technically I should have mentioned that in the title, but really I don’t think the ice cream ‘reads’ as chocolate, it just brings out the essence of the coffee.
- 2 cups half and half
- 6 Tbsp espresso powder (instant espresso)
- 2 Tbsp Hershey's Extra Dark Cocoa Powder
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- Put one cup of the half and half in a saucepan and stir in the espresso, cocoa powder, and sugar. Heat and stir just until everything gets dissolved.
- Remove from heat and let cool. Add remaining half and half and vanilla and refrigerate until cold.
- Pour the mixture into your ice cream machine and process according to its instructions.
- Spoon the soft ice cream into a container and freeze.
- Homemade ice cream is best eaten the day it is made.