You guys know about my fond love of ice cream. And coffee. So it should come as no surprise to you that when I first flipped through Sweet Cream and Sugar Cones that the coffee ice cream immediately caught my eye. Two of my favorite things in one dessert? Heck yes! As I read through the recipe, I was intrigued by the use of finely ground coffee. I’ve made coffee ice cream before, where the coffee beans and milk were steeped together and the beans discarded, but this recipe actually calls for using the coffee grounds after steeping. I was so in.
If you do not like coffee, you will not like this ice cream. However, if you are coffee obsessed like I am, then I’m pretty certain you’ll love it. There are basically two layers of coffee flavor – the first from steeping the beans and the second from the grounds in the ice cream itself. I was admittedly a little concerned about the coffee grounds adding a weird texture, but it totally works. They’re more noticeable than flecks of vanilla bean but not so much so that you have to chew them, if that makes sense.
The ice cream was fantastic on its own, but when you mix in the hazelnut toffee, it becomes this crazy-good dessert that you’ll eat at 10pm even though you’re worried the coffee will keep you up at night. Or maybe that’s just me. I think it would also be fantastic with hot fudge sauce on top or chocolate chunks mixed in. Really, it’s coffee and ice cream. I don’t see a way that it wouldn’t taste good.