Is it melt-your-face hot where you are? Because it is here.
On top of being melt-your-face hot, Cecilia has not been sleeping well as of late which is not a good combo for this mom and baby. It’s during days like these that I’m so happy I make my own cold brew so I always have some on hand when I need the caffeine kick and that I have an ice cream maker, so that I can make myself a cool dessert to enjoy after the little one (FINALLY) falls asleep.
Coffee is one of my favorite flavors of ice cream and I love that some of my favorite makers have partnered with top notch coffee roasters like Blue Bottle and Stumptown to make a fantastic treat. I decided to throw my hat into the coffee ice cream ring and the final product is one of my favorites I’ve made. The toasted almonds add a great crunch and subtle saltiness and besides ice cream, nothing goes better with coffee than chocolate, so I had to add some into the mix as well.
I use my homemade cold brew for this ice cream, but in case you don’t have any, you can substitute regular coffee that has cooled completely.
Ice cream for everyone!
COLD BREW COFFEE ICE CREAM WITH ALMONDS AND CHOCOLATE CHUNKS
Yields 1 1/2 quart
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup cold brew coffee (or regular brewed coffee that has cooled completely)
1 1/2 teaspoons vanilla bean paste
1/2 cup sugar
1/8 teaspoon salt
1/4 cup chopped almonds
1/4 cup roughly chopped bittersweet chocolate
- Place your ice cream maker’s base and a storage container in the freezer at least 24 hours before you begin making the ice cream – better yet, always have it there so you can make ice cream whenever you want!
- In a medium bowl, mix the cream, milk, cold brew and vanilla bean paste together.
- In another bowl, combine the sugar and salt.
- Add the dairy/coffee mix to the sugar/salt and whisk slowly until the sugar has dissolved.
- Cover and refrigerate the mix, stirring occasionally, for at least three hours and up to eight hours.
- Once this mix is chilled, assemble your ice cream maker, turn it on, then pour the mix into it and churn according to manufacturer’s instructions. When the base is the consistency of soft-serve ice cream (or really thick whipped cream), add the almonds and chocolate chunks and let the ice cream churn until just combined. Place your ice cream a storage container in the freezer until firm, at least three hours.
Disclaimer: This post contains some Amazon affiliate links. Thanks for reading!
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