Indulge In A Heavenly Treat With These Recipes For Coffee Ice Cream Cuisinart

Indulge In A Heavenly Treat With These Recipes For Coffee Ice Cream Cuisinart

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Coffee Crunch Ice Cream (No Churn) Recipe Flavor ice, Homemade ice
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Coffee lovers, rejoice! You don’t have to choose between coffee and dessert anymore. With these recipes for coffee ice cream cuisinart, you can have both at the same time. Whether you’re looking for a classic, creamy treat or a dairy-free alternative, we’ve got you covered. So, fire up your ice cream maker, and let’s get started.

Recipe 1: Classic Coffee Ice Cream Cuisinart

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup instant coffee granules
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions:

  1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and instant coffee granules. Heat the mixture over medium heat, stirring occasionally, until the sugar and coffee granules have dissolved.
  2. Remove the saucepan from the heat, and stir in the vanilla extract and salt. Let the mixture cool to room temperature.
  3. Pour the mixture into the bowl of your Cuisinart ice cream maker, and churn according to the manufacturer’s instructions, until the mixture has thickened and resembles soft-serve ice cream.
  4. Transfer the ice cream to a freezer-safe container, and freeze for at least 3 hours, or until firm.
  5. Serve and enjoy!
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Nutritional Information:

Serving Size: 1/2 cup
Calories: 300
Total Fat: 23g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 60mg
Total Carbohydrates: 22g
Dietary Fiber: 0g
Sugars: 21g
Protein: 3g

Cooking Time:

Preparation Time: 15 minutes
Cook Time: 10 minutes
Churn Time: 20-30 minutes
Freeze Time: 3 hours

Equipment:

Cuisinart ice cream maker
Medium saucepan
Whisk
Measuring cups and spoons
Freezer-safe container

Serving Suggestions:

Serve the coffee ice cream with a drizzle of caramel sauce and a sprinkle of chopped nuts for extra crunch.

Variations:

For a mocha twist, add 1/4 cup of unsweetened cocoa powder to the mixture before churning.

Substitutions:

You can use half-and-half instead of heavy cream for a lighter version of the recipe.

Storage:

The coffee ice cream will keep in the freezer for up to 2 weeks.

Tips:

For a stronger coffee flavor, use espresso powder instead of instant coffee granules.

Frequently Asked Questions:

Q: Can I use regular coffee instead of instant coffee granules?
A: No, the instant coffee granules dissolve easily and give the ice cream a smooth texture and strong coffee flavor.

Q: Can I use low-fat milk instead of whole milk?
A: Yes, but the ice cream will be less creamy and have a thinner texture.

Recipe 2: Vegan Coffee Ice Cream Cuisinart

Ingredients:

  • 2 cans full-fat coconut milk
  • 1/2 cup agave nectar
  • 1/4 cup instant coffee granules
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions:

  1. In a medium saucepan, combine the coconut milk, agave nectar, and instant coffee granules. Heat the mixture over medium heat, stirring occasionally, until the coffee granules have dissolved.
  2. Remove the saucepan from the heat, and stir in the vanilla extract and salt. Let the mixture cool to room temperature.
  3. Pour the mixture into the bowl of your Cuisinart ice cream maker, and churn according to the manufacturer’s instructions, until the mixture has thickened and resembles soft-serve ice cream.
  4. Transfer the ice cream to a freezer-safe container, and freeze for at least 3 hours, or until firm.
  5. Serve and enjoy!
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Nutritional Information:

Serving Size: 1/2 cup
Calories: 250
Total Fat: 21g
Saturated Fat: 19g
Cholesterol: 0mg
Sodium: 30mg
Total Carbohydrates: 17g
Dietary Fiber: 0g
Sugars: 15g
Protein: 2g

Cooking Time:

Preparation Time: 15 minutes
Cook Time: 10 minutes
Churn Time: 20-30 minutes
Freeze Time: 3 hours

Equipment:

Cuisinart ice cream maker
Medium saucepan
Whisk
Measuring cups and spoons
Freezer-safe container

Serving Suggestions:

Serve the vegan coffee ice cream with a sprinkle of cinnamon and a dollop of whipped coconut cream for extra decadence.

Variations:

You can use maple syrup instead of agave nectar for a different flavor profile.

Substitutions:

You can use any non-dairy milk of your choice instead of coconut milk, but the ice cream may have a thinner texture.

Storage:

The vegan coffee ice cream will keep in the freezer for up to 2 weeks.

Tips:

For a smoother texture, strain the mixture through a fine-mesh sieve before churning.

Frequently Asked Questions:

Q: Can I use regular sugar instead of agave nectar?
A: Yes, but agave nectar is a vegan sweetener that has a lower glycemic index than sugar.

Q: Can I use decaf coffee?
A: Yes, but the ice cream will have a milder coffee flavor.

Final Thoughts

These recipes for coffee ice cream cuisinart are perfect for coffee addicts who want to indulge in a sweet treat. The classic recipe is rich, creamy, and bursting with coffee flavor, while the vegan version is dairy-free and still deliciously decadent. Whichever recipe you choose, don’t forget to experiment with different serving suggestions and variations to make it your own. So, what are you waiting for? Grab your Cuisinart ice cream maker and start churning!

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