Best Cappuccino Ice Cream Recipes

BEN & JERRY'S CAPPUCCINO ICE CREAM

Steps:

• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Pour in the cream and milk, and whisk to blend.
• Add 2-1/2 tablespoons of the coffee and cinnamon, and whisk to blend again.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
• After the ice cream stiffens (about 2 minutes before it is done), add the remaining 1 tablespoon coffee, then continue freezing until done.
• Makes 1 quart.

CAPPUCCINO ICE CREAM

Steps:

• 1. Refrigerate all ingredients. I make the recipe for 2 tasses of expresso and chill. You can use instant coffee with 1/4 cup of hot water to dissolve.
• 2. Whip the heavy cream until soft mounds, start adding the Eagle Brand milk slowly while whipping it together with the heavy cream. Add the expresso and continue whipping.
• 3. At this point you can either use an ice cream maker or pour into dish and just freeze. Freeze about 4 hours if just in freezer. I use the kitchenaid attachment for ice cream and then whip it for 15 minutes and then into a 5 cup dish and freezer. It will be like soft serve ice cream at this point. Enjoy!!!

CAPPUCCINO ICE CREAM SANDWICHES

Steps:

• Line 2 baking sheets with parchment paper. Combine the granulated sugar and cinnamon in a small bowl and set aside.
• Whisk together the flour, baking soda and 1/4 teaspoon salt in a medium bowl. Whisk together the brown sugar, melted butter and corn syrup in a large bowl until smooth. Add the vanilla and egg and whisk until combined. Add the flour mixture and stir with a rubber spatula until just incorporated. The dough will be quite loose; refrigerate for 15 minutes to let it firm up a little.
• Position 2 oven racks in the center of the oven and preheat to 325 degrees F.
• Scoop out 12 mounds of dough, about 2 scant tablespoons each, and place them at least 2 inches apart on the prepared baking sheets. (The cookies will spread a lot during baking.) Lightly flour your hands and press the dough out until it is about 1/4-inch thick. Sprinkle each cookie with some cinnamon sugar, using all of it.
• Bake the cookies, switching the sheets about halfway through the baking time, until lightly browned at the edges, 10 to 12 minutes. Let the cookies rest on the sheets for 5 minutes, then carefully transfer to a rack to cool completely, about 20 minutes.
• To assemble: Turn 6 cookies upside-down on a cutting board. Scoop about 1/3 cup of the ice cream onto each cookie and spread it with a spoon or butter knife to the edges of the cookies. Top each with a second cookie, and press down gently to adhere. Serve the ice cream sandwiches right away, or put them in the freezer to harden for about 1 hour, then wrap and freeze for up to 2 weeks.