Description
A rich, creamy coffee ice cream with a delightful crunch of toasted pecans and a luscious caramel swirl throughout, making every bite a sweet, nutty indulgence.
Ingredients
For the Coffee Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1/2 cup toasted pecans, chopped
- 1/4 cup caramel sauce
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar has dissolved and the mixture is warm but not boiling.
- In a small bowl, dissolve the instant coffee granules in 2 tablespoons of warm water, then add this coffee mixture to the saucepan. Stir until fully combined.
- Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool to room temperature.
- Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream is nearly done, gently fold in the chopped toasted pecans.
- Transfer the ice cream to a storage container, and drizzle the caramel sauce over the top. Use a spoon to swirl the caramel into the ice cream.
- Freeze for at least 4 hours or until firm before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churn, Freeze
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
