Creamy Coffee Ice Cream Soda Recipes

COFFEE ICE CREAM SODA

Steps:

• Mix coffee, sugar and half & half.
• Fill 4 tall glasses about halfway.
• Add 1 scoop of ice cream to each, then fill up with club soda.
• Top with whipped cream.

CREAMY COFFEE ICE CREAM SODA

Steps:

• In a large bowl or glass pitcher combine the brewed coffee and chilled club soda; stir in ice cream.
• Sprinkle with cinnamon.
• Serve immediately.
• Delicious!

HOMEMADE CREAM SODA

Steps:

• Fill a 12-ounce tumbler about halfway with ice. Pour in seltzer water, followed by vanilla syrup. Add half-and-half and stir to blend.

OLD-FASHIONED ICE CREAM SODAS

Steps:

• Place 3 tablespoons chocolate syrup in each of four 16-oz. glasses. Add 1/4 cup milk and 1 cup carbonated water to each; stir until foamy. Add two scoops of ice cream to each glass. Top with whipped cream if desired.

COFFEE ICE CREAM

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.

COFFEE ICE CREAM

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.

FANTASTIC OLD FASHIONED ICE CREAM SODA

Steps:

• Pour the milk into one tall 16-ounce glass.
• Stir in syrup.
• Add in ice cream and enough soda water or selzer to fill almost to top of glass.
• Top with whipped cream if desired.
• Serve with a long spoon and a big straw.

EASIEST EVER HOMEMADE COFFEE ICE CREAM

Steps:

• Stir the coffee, cream and condensed milk in a large bowl until well blended. Refrigerate for about 1 hour to chill. Freeze the mixture in an ice cream maker according to the manufacturer's directions. Spoon ice cream ito a 1 quart freezer container and cover. Freeze for about 2 hours o4 until firm before serving.
• Vations: Stir in 1 cup of any of the following as the ice cream begins to freeze in the ice cream maker: coarsely chopped, chocolate-covered coffee beans; coarsely chopped, chocolate-covered toffee bars; or coarsely chopped biscotti.

CREAMY COFFEE MIX

Steps:

• In a small bowl, combine the first five ingredients; mix well. Store in an airtight container in a cool, dry place for up to 2 months. Yield: 5 batches (about 1 cup total)., To prepare coffee: Contents of mix may settle during storage. Stir mix before measuring. Place 3 tablespoons coffee mix in a mug; stir in boiling water until blended. Serve with a cinnamon stick if desired.