Name: Coffee Pot Ice Cream
Prep time: 30 min
Cook time: PTnullM
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 boxes Chantilly® vanilla top cream; 1 cup water, for the coffee pot ice cream; 1/2 cups instant coffee, for the coffee pot ice cream; 1/2 cups granulated piloncillo, for the coffee pot ice cream; 1 stick cinnamon, for the coffee pot ice cream; 2 tablespoons unflavored gelatin powder, rehydrated and melted, for the coffee pot ice cream; 3/4 cups coffee grains, candied and chopped, for the coffee pot ice cream; coffee grains, candied for decoration

Preparation

30 mins

Low

In a bowl and using a hand mixer, whip the Chantilly® Top Cream vanilla 460 g until it doubles in size and set aside in the refrigerator. For the coffee pot ice cream, heat the water with instant coffee, cinnamon, and gelatin in a pot and let it boil for 5 minutes; remove and let cool to room temperature.

In another bowl that you reserved with Chantilly® Top Cream vanilla 460 g, add and mix the coffee pot using a whisk (remember to remove the cinnamon stick), add the chopped coffee beans, and make gentle and enveloping movements, but at the same time quick to incorporate well without deflating the cream. Freeze.

Upload your recipes and discover their calories and nutritional information.
Easily make your grocery list with all the recipes you're going to cook.
Receive our newsletter weekly with ideas and tips to be the best cook.

Print your favorite recipes and much more!

Coffee Pot Ice Cream

Ingredients

Preparation

Sign up at Kiwilimón

Connect with your user and interact with us

Complete your profile!

Recover my password and/or my activation code

Reset my password

Validate the account