Capresso Coffee Ice Cream

Enjoy a scoop of rich and creamy Coffee Ice Cream. This recipe transforms your favorite drink into a cold and delicious treat, with the help of bold and flavorful Capresso West Coast Coffee Beans.

Capresso Coffee Ice Cream

Ten ½ cup servings

–    ½ cup strongly brewed Capresso West Coast Coffee

–    ⅔ cup sugar

–    2 cups heavy cream

–   ½  cup milk

–    1 tsp. vanilla

In a large bowl, pour the brewed West Coast Coffee over the sugar to help dissolve the granules.  Add heavy cream, milk and vanilla and mix well unit all sugar is dissolved.  Alternatively, all ingredients can be placed in a blender to incorporate.

If using an ice cream maker, follow the manufacturers’ instructions on use.

If you do not have an ice cream maker, simply pour mixture into a freezer-safe baking dish or study bowl and place in the freezer.  After 45 minutes, remove dish from freezer and stir vigorously with a spatula to break up any frozen sections.  Return mixture to freezer. Repeat process every 30 minutes until the ice cream is completely frozen.  It will take about 2-3 hours to reach the proper consistency.

Enjoy your Capresso Coffee Ice Cream with a shot of espresso or topped with crushed chocolate covered espresso beans.

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