Coffee Flavored Ice Cream recipe

Coffee Flavored Ice Cream recipeThis Coffee Flavored Ice Cream recipe is a fantastic option for hot summer afternoons. Add some alcoholic licorice syrup for an extra boost!


I first tried this recipe not too long ago. This perfect consistency, creamy and very easy to make Brazilian coffee ice cream was passed forward to me by a dear friend from school old days.

Add some cookies and voilá! You have a new tasty recipe.

Is caffeine too much for you? No problem; use a good Brazilian origin decaf coffee and you will not even know the difference.

Caffeine is not much of a problem for me at night, but, on the other hand, in the morning, it keeps me awake. So, in the summer, instead of my usual army of coffee cups, I swallow tons of this delicacy.

Coffee Flavored Ice Cream recipe

Category: Brazil Coffee Facts, desserts with coffee, Recipes

Servings: 1 pint


  • 1 cup heavy cream
  • 1⁄3 cup sugar
  • 1⁄2 cup milk, whole, or your choice.
  • 1/3 teaspoon banana extract
  • 1/3 teaspoon cinnamon extract
  • 1/3 teaspoon coconut extract
  • 1⁄2 cup extra strong brewed Brazilian coffee, chilled


  1. Add the cream and sugar to a bowl.
  2. Whisk until dissolved completely and the mixture is frothy.
  3. Add the milk, extracts and coffee.
  4. Whisk until blended.
  5. Cover with a plastic wrap and chill in the refrigerator for 1 hour.
  6. Prepare it in an ice-cream maker according to manufacturer's directions.


If you find the extract flavors too much for you, try using vanilla extract to blend in and make them a bit more subtle.

Ingredients list:

heavy cream, sugar, whole milk, banana extract, cinnamon extract, coconut extract, Brazilian coffee.


“The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery’s Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature.

Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini’s Lo Scalco alla Moderna (The Modern Steward).

Recipes for flavored ices begin to appear in François Massialot’s “Nouvelle Instruction pour Les Confitures, Les Liqueurs, et Les Fruits”, starting with the 1692 edition. Massialot’s recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine consistency of sugar and snow.

Ice cream recipes first appeared in England in the 18th century. The recipe for ice cream was published in Mrs. Mary Eales’s Receipts in London in 1718.”

Ice cream. (2017, January 8). In Wikipedia, The Free Encyclopedia. Retrieved 12:41, January 8, 2017, from


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