Cafe au Lait Ice Cream

Eagle Brand Cafe Au Lait Ice Cream Recipe


8 to 10 servings


4 teaspoons Folgers® Classic Instant Coffee Crystals
1/2 cup hot water
2 cups heavy cream
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/4 teaspoon almond extract
1/2 cup toasted chopped pecans or almonds* (optional)


DISSOLVE instant coffee in water in large bowl; cool. Add cream, sweetened condensed milk and almond extract.

BEAT with mixer 7 minutes or until light and fluffy (mixture will mound but not hold peaks). Fold in nuts, if desired.

SPOON into 8-inch square baking pan or 9 x 5-inch loaf pan. Cover; freeze 4 hours or until firm. To serve, scoop into dessert dishes.

*To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

June 2010
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