The Ultimate Guide to Cappuccino Ice Cream: A Decadent Oreo Fudge Delight
When summer hits and you still crave your daily coffee, this Cappuccino Ice Cream brings the best of both worlds. My grandmother used to make a coffee dessert every Sunday, and I’ve carried that tradition forward with this cool, creamy treat. It’s perfect for hot days and cozy evenings alike. Try it out and make your own sweet memory!
- Prep Time: 10 minutes
- Total Time: 10 minutes
Ingredients
-
2 cups heavy cream
-
1 cup whole milk
-
3/4 cup granulated sugar
-
2 tbsp instant espresso powder (or strong instant coffee)
-
1 tsp vanilla extract
-
Optional: chocolate shavings or coffee beans for topping
Instructions
-
In a medium bowl, mix sugar and instant espresso powder until well combined.
-
Stir in milk until sugar dissolves completely.
-
Add the heavy cream and vanilla extract, stirring gently.
-
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
-
Transfer to a container and freeze for at least 4 hours or overnight for a firmer texture.
-
Scoop and enjoy! Top with chocolate shavings or a coffee bean for a fancy touch.
Notes
-
Use decaf coffee if serving to kids or sensitive to caffeine.
-
Want a mocha twist? Add 2 tbsp cocoa powder to the mix.
Nutrition
- Calories: 270 kcal per serving
- Fat: 18g
- Carbohydrates: 24g
- Protein: 3g