Homemade Kahlua Coffee Ice Cream

Sweetly Stevia
4 people
01h 00
01h 00

TGIF Kahlua Coffee Ice Cream for all you 21+ coffee connoisseurs out there! This virtually no sugar homemade ice cream is TO DIE FOR and super easy to make! It's perfect for board game night and can easily be prepared ahead of time in bulk for larger parties. The outcome is super smooth and creamy, not to mention how incredibly tasty it is! Plus, you don't have to feel guilty about going back in for seconds! It's a win-win!

Calories: 421

Meal Type

  • Dessert

Seasons

  • Spring
  • Summer
  • Autumn
  • Winter

Ingredients

  • 3 cups Whole milk
  • 1 tbsp & 2 tsp Corn starch
  • 3 tablespoons Neufchatel cream cheese, softened
  • 1/8 teaspoon Sea salt, finely ground
  • 1 Cup Heavy cream
  • 3/4 cup, or to taste Sweetly Stevia
  • 1/4 cup Medium or dark roast coffee beans, coarsely ground
  • 2/3 cup Kahlua **Contains alcohol**

Directions

1. In a small bowl, mix 2 tablespoons of milk with the corn starch until smooth.

2. In a medium bowl, whisk the cream cheese and salt until very smooth.

3. Fill a large bowl with ice and water.

4. Combine the remaining milk and cream in a 4-quart saucepan. Bring the mixture to a slow boil over medium heat and boil for four minutes.

5. Remove from heat, add coffee grounds and let it steep for 5 minutes.

6. Strain the milk mixture through a sieve lined with a layer of cheesecloth. Squeeze the coffee in the cheesecloth to extract as much liquid as possible, discard the grounds.

7. Return the cream mixture to the saucepan and gradually whisk in the corn starch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened (about 1 minute). Remove from heat.

8. Slowly whisk the hot milk mixture into the cream cheese until smooth. Stir in the Sweetly Stevia until fully mixed, then stir in the Kahlua until fully mixed.

9. Pour the mixture into a 1-gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold (about 30 minutes).

10. Pour the cold ice cream base into the frozen canister of your ice cream maker (refer to the manufacturer’s instructions when needed). Place your storage container in the freezer so it can get cold (that way the ice cream won’t melt when you put it in). Spin the mixture in ice cream maker until thick and creamy.

11. Pack the ice cream into your cold storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in your freezer until firm (at least 4 hours).

12. Take it out, scoop it, and enjoy!!

P.S. You can mix pecans in with the ice cream mix before churning for additional flavor! Or you can use them as a garnish when serving :)

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Reviews (2)
Customer Reviews
  1. Recipe Rating
    5

    Posted on

    SO GOOD!
    OH MY GOD. This recipe is TO DIE FOR!! I swear to ya'll that this is the best coffee ice cream recipe you'll ever come across. It's just a bonus that my FAVORITE rum is also used in this recipe, which i always have on hand. Ya'll need to try this recipe, you won't be disappointed!
  2. Recipe Rating
    5

    Posted on

    Love this coffee ice cream recipe!
    This recipe is one of the best coffee ice cream recipes I've tried! I love the addition of Kahlua, I'm a huge fan! I did not add the pecans, but I'm sure they would have tasted great. My mom loves it too!
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