It finally looks like summer is winding down. It’s weird because it feels like this summer was short but it was still uncomfortably hot. One of my favorite things about the heat (if not the only thing) is the fact that I get to eat ice cream. I LOVE ice cream and eat it pretty much year round, but it tastes better in warm weather. I didn’t get to eat a lot of ‘real’ ice cream that much this year; except for the countless cups of froyo and this but other than that, no ‘real’ ice cream.
As an adult, my ice cream palette has evolved a little bit. I still have a soft spot for cookies and cream ice cream, soft serve loaded with sprinkles from the truck, and those tiny ice cream sandwiches but I like having something with some flavor. Enter coffee ice cream. I’ve been drinking coffee since I was a kid. Blame my mom, who started giving me coffee with milk (lattes?) since I was young in an attempt to get me to eat something. My mom says that I barely ate as a kid; which I find hilariously ridiculous since I love food. One of the only ways I’d apparently eat breakfast was with a mug of coffee with milk. Now, my mom drinks espresso. Or what I think is espresso, which is known to be as coffee that is not for the faint of heart. Imagine giving a kid that stuff? I don’t recall being hyper or anything but it did give me a taste for the luscious black gold. She even tried weaning me off several times to no avail because I had gotten used to the dose of caffeine and without it, I’d get headaches.
Nowadays, I take my coffee black and still get headaches if I miss my morning cup. It’s what prompted me to turn it into ice cream. Using the leftover ingredients from this dessert, I made a half batch of awesome that is still in my freezer. I posted about the magic of this no churn ice cream here and had been thinking about repeating the recipe ever since. If you can whip cream, you can make this ice cream. Super simple: whipped heavy cream, sweetened condensed milk, flavorings of your choice, and an optional (ha) tablespoon of liquor. Once frozen, it’s a magical dessert that you can’t even believe it’s not traditional ice cream. For this batch, I dissolved a tablespoon of instant coffee powder in a tablespoon of scotch. It is BEYOND delicious, with a strong coffee flavor that is still present after every spoonful.
Since I have done this recipe before, I wanted to do something fun to go with it. And like most of my ideas as of late, this one came to me in the shower. Whenever I used to go to the ice cream shop, I’d get a sugar cone to go with my default cookies and cream scoop. I love the crispy and sweet taste better than I do a waffle cone. Those things taste like air. Anyway, I wanted to replicate that at home. I don’t have cone maker or waffle press, so cone cups seemed ideal. All you need is a muffin tin and a shot glass. For this recipe, you need to have patience but also work quickly, as the cones harden super fast. After the first few, I got the swing of things but was disappointed they weren’t brown enough. Either way, they came out fabulous. Despite the paleness, the flavor and signature crispness were definitely there.
While my love for coffee and ice cream knows no bounds, it’s good to know that I can basically have it year round. Even if it does taste better in warm weather!
- Makes ¾ quart
- 7oz sweetened condensed milk
- 1 cup cold, heavy cream
- 1 tablespoon liquor of choice (I used scotch)
- 1 tablespoon instant coffee powder
- Sugar Cones:
- Makes 21 cone cups
- 2 large egg whites
- ½ cup superfine sugar
- 3 tablespoons whole milk
- ½ teaspoon vanilla extract
- pinch salt
- ⅔ all purpose flour
- 2 tablespoons unsalted butter, melted
- For the ice cream:
- In a medium bowl, dissolve the coffee in the tablespoon of liquor. Add the sweetened condensed milk and stir together until combined. Set aside.
- In a large bowl, whip the heavy cream using a hand mixer until stiff peaks form, about 3 minutes. Using a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture. Pour homogenous mix into a freezer safe container with a lid, and freeze for six hours or until firm. Remove ice cream from freezer and let sit out for five minutes before scooping and serving.
- For the cone cups:
- Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.
- Lightly spray a nonstick skillet with a small amount of cooking spray. Pour 2½ tablespoons batter into the cold skillet and spread into a thin even layer. Place skillet over medium heat and cook for 4 to 5 minutes or until base has set. Flip and continue to cook for 1 to 2 minutes. Quickly lay sugar disc into a buttered muffin tin and press down with a lightly greased shot glass. Leave shot glass in the cone cup for 1-2 minutes, or until the cone cup takes its shape. Transfer to a wire rack to cool completely.
- Repeat until all batter has been used. Carefully store in an airtight container for up to three days.
No Churn Coffee Ice Cream adapted from Martha Stewart
Sugar Cones adapted from Spoon Fork Bacon
Sugar or waffle cones more your thing? Please head over to Spoon Fork Bacon for the waffle cone recipe, tips, and instructions on how to make them into cones