268 ice cream brewed Recipes

coffee, brewed , double strength dark roast* (cold), milk, half-and-half cream, sugar, salt, vanilla ice cream, softened, ice (about 6 big cubes), chocolate or 3 tbsp caramels, syrup, cream, for topping

very strong brewed coffee, sweetened condensed milk, half-and-half cream, chopped ice (coffee ice cubes works well), cream (optional)

scoops chocolate ice cream, scoops vanilla ice cream, freshly-brewed hazelnut-flavored coffee, whipping cream , freshly whipped cream

chilled heavy cream, sugar, vanilla ice cream, coffee ice cream, savoiardi (italian crisp ladyfingers), coarsely crumbled, freshly brewed espresso (10 oz) or 1 1/4 cups boiling water and, instant-espresso powder, a small piece bittersweet chocolate

hot strong brewed coffee, sugar, coffee liqueur, carton (1-1/2 quarts) vanilla ice cream, softened, carton (1-1/2 quarts) chocolate ice cream, softened, toppings: whipped cream , chocolate syrup and chocolate shavings

chocolate milk, strong brewed coffee, chilled, kahlua or 1 cup other coffee-flavored liqueur or 1 cup amaretto-flavored nondairy liquid creamer, sweetened condensed milk, chocolate ice cream, coffee ice cream, semisweet chocolate shavings

hot fudge ice cream topping, warmed, chocolate crumb crust (9 inches), coffee ice cream, softened, instant chocolate pudding mix, cold strong brewed coffee, cold 2% milk, marshmallow creme, semisweet chocolate chips

freshly brewed espresso or 2 oz strong coffee, chocolate syrup (ghirardelli sweet ground chocolate & cocoa sauce), fresh water (more or less to adjust consistency), scoop vanilla ice cream, orange juice, cinnamon, cayenne, ice, cream and cocoa powder (to garnish)

rum , amber, pineapple rum, coconut rum, tia maria, coconut cream, coffee, fresh brewed, chilled, strong, ice cubes, cream (garnish ), coconut, toasted (garnish ), pineapple chunks (garnish )

chocolate ice cream, vanilla ice cream, strawberry ice cream, pineapple upside-down sauce , recipe follows, strawberry sauce , recipe follows, cocoa whipped cream , recipe follows, butterscotch sauce , recipe follows, rich chocolate syrup , recipe follows, chocolate-dipped frozen banana bonbons , recipe follows, pineapple, pineapple juice, dark rum, cornstarch, unsalted butter, light brown sugar, strawberries, washed and trimmed, sugar, grand marnier, heavy cream, cocoa powder, sugar, water, sugar, unsweetened butter, heavy cream, dark rum (recommended : jamaican), sweetened condensed milk, semisweet chocolate, strong brewed coffee, light corn syrup, semisweet chocolate, bananas, peeled and cut into 1-inch chunks, toothpicks, chopped peanuts or toasted coconut

heavy cream, chilled, chocolate-filled vanilla wafer cookies , such as pepperidge farm milano or for a gluten-free alternative, i like gluten-free ladyfingers), ground espresso beans for 4-oz brewed espresso or 1 tbsp instant espresso powder, green cardamom pods, crushed, vanilla ice cream, a little dark chocolate for grating over top

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

sugar, hot brewed coffee, vanilla ice cream, chocolate ice cream, coffee liqueur, toppings: whipped cream , chocolate syrup

hazelnut gelato or hazelnut ice cream, vanilla gelato or vanilla ice cream, tia maria or kahlua liqueur, freshly brewed hot espresso, sweetened whipped cream, chocolate-covered espresso beans, chopped or whole

chocolate milk, strong brewed coffee, chilled, kahlua or other coffee-flavored liqueur, sweetened condensed milk, chocolate ice cream, coffee ice cream, semisweet chocolate shavings

chocolate milk, strong brewed coffee, chilled, kahlua or other coffee-flavored liqueur, sweetened condensed milk, chocolate ice cream, coffee ice cream, semisweet chocolate shavings

extra-strength brewed coffee, chilled or room temperature, ripe banana, sliced, coffee ice cream or 3/4 cup vanilla ice cream, light rum or 2 tbsp dark rum (optional), ground cinnamon (to garnish )

chocolate nonfat ice cream, strong brewed coffee, chilled, chocolate nonfat ice cream topping, club soda