• 1 cup of coffee
  • 1/2 cup sugar
  • 3 cups of milk

in my house, passover is officially over. we (i) have had it, and now the kitchen is open. i am so in the mood to create and cook after the last week of doing nothing but gardening and eating matzah.  i have so many great recipes piled up and ready to go. this is going to be a fun week in the kitchen.

yesterday in ny it was about 80 degrees, we spent a lot of time in the garden and at the nursery. we made a huge pot of coffee and made ourselves a jug of ice coffee. my favorite.

i love coffee, i love to drink it, bake with it, and now i love to make ice cream with it.

i remember buying a product, back when i was a healthy eater, called rice cream, it was basically rice milk flavored with chocolate or vanilla, sometimes i could even find coffee.

the ice cream maker has been in the freezer for the last week, we have created tons of different sorbets (recipes tk). watermelon-orange, green tea and clementine, and blackberry topped our list of great flavors. since we had a ton of coffee i thought i would give it a try and i am so happy i did.

coffee ice milk    makes a quart
  1. in a large measuring cup or bowl, whisk together hot coffee and sugar till it dissolves. mix in milk and whisk.
  2. pour in your ice cream maker and turn on. churn till ice cream has reached the consistency of ice cream.
  3. my ice cream maker takes about 20 minutes to a half an hour depending on how cold the mixture is. empty into an air tight container and place in the freezer to rest for about an hour.

i love coffee ice cream and this was amazing. you could use espresso and of course try out skim milk. you will love it:-)


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