This coffee liqueur ice cream recipe is all about making ice cream using the freezer technique. Coffee lovers rejoice, as this coffee liqueur ice cream recipe is sure to satisfy your sweet tooth and caffeine cravings at the same time. The best part? You don’t need an ice cream maker to make it. This recipe is all about the freezer technique, which means that you can make delicious and creamy ice cream without any special equipment.
All you need is a few basic ingredients, a whisk, and a freezer. To start, you’ll need to whisk together some heavy cream, sweetened condensed milk, and instant coffee granules until everything is well combined. Then, add a generous splash of coffee liqueur to give the ice cream a boozy kick. Pour the mixture into a container with a lid, and place it in the freezer. Every 30 minutes, take the container out and give it a good whisk to break up any ice crystals that may have formed. Repeat this process for about 2-3 hours, or until the ice cream is thick and creamy.
the result is a rich and velvety ice cream that’s bursting with coffee flavor and hints of liqueur. The sweetness of the condensed milk balances out the bitterness of the coffee, creating a perfectly balanced dessert. There are endless variations you can make with this remarkable ecipe.
Prep Time: 2 hrs 15 mins
Cook Time: 5 mins
Total Time: 2 hrs 20 mins
Course: Desserts
Cuisine: International
Servings: 1 1/4 quart
Calories: 117kcal
Ingredients
- 1200 g cream * 4 tins Nestle Cream: 300g
- 1 cup sugar
- 1/4 tsp. salt
- 2/3 cup coffee liqueur Angostura’s Mokatika
Instructions
- Pour one tin (300 g) into a bowl. Add the coffee liqueur, a third cup at a time into the bowl and mix well.
- In a separate bowl, add the remaining 3 tins of cream; whip in the coffee cream a little before adding the sugar and salt. Combine ingredients and stir until sugar is dissolved.
- Pour into hand or electric freezer can and follow manufacturers instructions.
- Here are recommended steps for the freezer method……
- Chill the ice cream mixture in an ice bath.
- Pour mixture in a bowl (plastic, stainless steel) and freeze.
- Check after 45 mins…When it starts to freeze around the edges whisk it vigourously and place back in freezer.
- Check every 30 mins and whisk vigourously every time.
- Continue checking the ice cream, stirring every time while the ice cream freezes.
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Recipe © Simply Trini Cooking. All rights reserved
Coffee Liqueur Ice Cream
Ingredients
- 1200 g cream * 4 tins Nestle Cream: 300g
- 1 cup sugar
- 1/4 tsp. salt
- 2/3 cup coffee liqueur Angostura’s Mokatika
Instructions
- Pour one tin (300 g) into a bowl. Add the coffee liqueur, a third cup at a time into the bowl and mix well.
- In a separate bowl, add the remaining 3 tins of cream; whip in the coffee cream a little before adding the sugar and salt. Combine ingredients and stir until sugar is dissolved.
- Pour into hand or electric freezer can and follow manufacturers instructions.
- Here are recommended steps for the freezer method……
- Chill the ice cream mixture in an ice bath.
- Pour mixture in a bowl (plastic, stainless steel) and freeze.
- Check after 45 mins…When it starts to freeze around the edges whisk it vigourously and place back in freezer.
- Check every 30 mins and whisk vigourously every time.
- Continue checking the ice cream, stirring every time while the ice cream freezes.
