COFFEE SNOW CONE
These 3-ingredient coffee snow cones are perfect for a hot summer day. Plus, you don't even need an ice shaver or snow cone maker to make them.
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 6 snow cones
Number Of Ingredients 3
Steps:
- Put the coffee, sugar and vanilla extract in a medium bowl and whisk until the sugar has completely dissolved. Pour the mixture into a 9-by-13-inch baking dish, cover with plastic wrap and freeze until completely solid, at least 6 hours and up to overnight.
- When ready to serve, use a metal fork to scrape the frozen coffee mixture into fine shavings. Scoop the shavings into small serving bowls or snow cone cups. Serve frozen.
SNOW CREAM
Fresh snow turned ice cream in 5 minutes or less! Fun to do with kids. The toppings/mix-in options are endless. Fresh fruit is a great mix in for snow cream, as well as chocolate chips.
Provided by sparrow
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 5m
Yield 6
Number Of Ingredients 3
Steps:
- Mix snow, sweetened condensed milk, and vanilla extract together in a bowl until well mixed.
Nutrition Facts : Calories 216 calories, Carbohydrate 35.8 g, Cholesterol 22.2 mg, Fat 5.7 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 93.1 mg, Sugar 35.8 g
COFFEE ICE CREAM
Coffee ice cream is a blend of ice cream with strongly brewed coffee. Churned into creamy goodness, its the best summer dessert for a coffee lover!
Categories dinner party Summer dessert
Time 10h30m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- In a medium pot, combine the sugar, heavy cream, milk and salt. Place over medium heat, and stir frequently, just until the sugar is dissolved (do not boil). Remove from the heat.
- Meanwhile, in a medium bowl, whisk together the egg yolks. Remove 1/3 cup of the warm cream mixture from the pot. While whisking the yolks constantly, slowly drizzle the cream into the eggs to temper. Transfer the warmed egg mixture to the pot with the remaining cream mixture, whisking well to combine. Return the pot to medium heat, stirring frequently with a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens enough to coat the back of the spoon (on a thermometer, the temperature should be between 160° to 180°). Immediately pour through a mesh strainer into a large bowl and set it over a bowl of ice water. Stir to cool the mixture.
- Add the coffee and stir until the mixture is at room temperature. Cover and refrigerate the ice cream base for 4 hours until cold, or overnight.
- Transfer to an ice cream maker and freeze according to the manufacturer's instructions. You can eat this directly from the machine, like soft serve, or transfer to a container to freeze for at least 6 hours, or up to 48 hours, for best texture and scoop-a-bility. Serve topped with chocolate shavings, if you like.
COFFEE CAN ICE CREAM
There are few things better than homemade ice cream: You get both delicious flavor and the satisfaction of a job well done. But cooking, cooling and freezing an ice cream base can be difficult and time consuming, and not everyone has an ice cream maker. This simple recipe (cream, milk, sugar, vanilla) is a perfect activity for the kids with rich and creamy results. Start with the delectable vanilla ice cream base, then mix and match your way to your favorite flavor with our easy variations.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
- Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
- Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
- Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
- For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
- For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
- For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
- For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
- For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.
COFFEE SNOW CREAM
I saw this recipe made on "5 Ingredient Fix" with Claire Robinson on the Food Network. It looks different than other Snow Cream recipes posted here so I thought I'd post it. I haven't tried it yet because I couldn't find espresso powder at the store last weekend, but I will be trying it soon.
Provided by BakerNoMo
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, bring the sugar and water to a simmer, over low heat, stirring until the sugar is dissolved.
- Stir the espresso powder into the hot syrup until dissolved. Whisk in the vanilla and condensed milk and chill before using.
- To serve, mound 2 cups of fresh clean snow or finely ground ice in each serving bowl. Drizzle with 1/4 cup coffee syrup and serve immediately.
- Cook's Note: Coffee syrup will keep, covered, in the refrigerator for 1 week.
Nutrition Facts : Calories 267.4, Fat 1.7, SaturatedFat 1.1, Cholesterol 6.5, Sodium 26.7, Carbohydrate 61.8, Sugar 60.6, Protein 1.8
COFFEE ICE CREAM
I COMBINED two recipes - one for vanilla ice cream and the other for a special coffee sauce - to create this one. I serve it plain, just scooped into a dessert dish, so the mild, creamy coffee flavor can be enjoyed to the fullest. -Theresa Hansen, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk. , In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze until firm, 6 hours.
Nutrition Facts : Calories 292 calories, Fat 20g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 87mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
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