This image courtesy of Joseph DeLeo
Editor’s Note: What can be better than a scoop of ice cream? A scoop of Coffee Almond Brownie Ice Cream, of course! You’ll want to get your ice cream maker and get to work on this gourmet frozen treat. Perfect for those hot summer nights (or any time of the year, if we’re being honest), this easy ice cream recipe has the right balance of flavors and is sure to please everyone. Are you planning to make this easy ice cream recipe for an upcoming celebration or other fun event? You can easily turn this recipe into an ice cream cake! Just follow the authors’ suggestions in the Tip section below.
Save this ice cream for a special family occasion — it’s a hit with kids of all ages.
Serves6 to 8
Taste and TextureChocolatey, Creamy, Nutty, Sweet
Type of DishDessert, Ice Cream
- 2 eggs
- ½ cup (125 mL) granulated sugar
- 2 cups (500 mL) whipping (35%) cream
- 1 cup (250 mL) milk
- 3 tbsp (45 mL) instant espresso powder
- ½ cup (125 mL) chopped almonds, toasted
- 1 cup (250 mL) crumbled chocolate brownies
In a bowl, whisk eggs with sugar until thickened and pale yellow. Set aside.
In a medium saucepan over medium-low heat, bring cream, milk and espresso powder to a simmer. Gradually whisk into the egg mixture.
Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature. Cover and refrigerate until completely cold or overnight.
Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Add almonds and brownies in the last 5 minutes of freezing and let machine stir them in.
To turn this into a festive ice cream cake, transfer the still-soft ice cream from the ice cream maker to a springform pan lined with plastic wrap and let it set in the freezer. Decorate with fresh raspberries, whipped cream, and crumbled chocolate brownies.
2008 Marilyn Linton and Tanya Linton
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