American + Italian•indulgent
Honey and Coffee Ice Cream
A delicious and creamy easy honey coffee ice cream recipe.
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 375 ml 1 ½ cups single cream
- ¼ cup Waggle espresso honey
- 1 tsp instant coffee granules or ¾ tsp espresso powder
- 1 tsp vanilla extract or paste
- 1 pinch salt
Instructions
- 1
Place all ingredients into a small pot. Heat on low and let the honey and coffee dissolve into the cream.
- 2
Remove from the heat and cool. Chill overnight or place the mix in a freezer-safe container for 15 to 20 minutes until cold.
- 3
Place a metal loaf tin or similar container in the freezer to pre-chill.
- 4
Churn the ice cream according to your machine instructions.
- 5
When done, remove the paddle and transfer the ice cream to the chilled tin. Freeze until firm.
- 6
Dip your scoop in warm water before serving. It helps.