Chocolate Covered Coffee Bean Vanilla Ice Cream

This recipe started just as chocolate covered coffee beans, then it turned into ice cream, imagine that, me not totally focused.  You must have patients to drop the beans one by one onto the lined cookie sheet, I thought I would never be making these again until I tasted one, OMG osh! they are so much better than what you can buy in the gourmet shops, it could have something to do with the freshness and quality, and taste of the beans too.

I found the Starbucks Tribute Blend 2012 crop on closeout this spring, I purchased 4 lbs for $28 on a two~fer deal, my favorite frugality shines again!  This blend is aged Sumatra, sun-dried beans from Ethiopia, and coffees from Papua New Guinea and Colombia come together to create this spicy and full-bodied blend with dark cherry notes.  This years crop has been better than all the other years combined.  You can use your favorite beans, just make sure they are fresh.

You can smell the beans if you scratch you monitor. 😉

I picked up this dark chocolate at my favorite Richard’s Foodporium in Osprey Florida, the owner is from Detroit so you know it’s going to be a regular stop to chat about how beautiful Michigan is!  The dark chocolate is $8.99 a lb and worth every penny.  I can’t believe this hunk made it home in the car without loosing a corner or two, this was  approximately  $4.00.

 Ingredients:

  • 1/2 cup Fresh Roasted Coffee Beans {Dark roast beans if desired}
  • 1 Cup quality Dark Chocolate Chips or 100 gms quality Dark Chocolate
  • Parchment or Wax Paper

Method to the Madness:

Heat chocolate in a saucepan till melted, stir in coffee beans until coated with chocolate,  lift gently with fork and place on wax paper, let cool and freeze for 4 hrs, store in an airtight container.

Make beans well in advance to give them time to set before adding to the ice cream.

I made Ice Milk this time, I just used skim milk, no cream.  It is a basic recipe, no eggs, no slitting the vanilla bean, just basic ice cream.

Ingredients:

  • 4 Cups Milk {can use heavy cream or mix it with milk equally 2 cups each}
  • 1 Cup Sugar
  • 1 tsp. Pure Vanilla Extract

Method to the Madness:

Mix all ingredients together until sugar is dissolved, pour into ice cream maker and churn for 20-30 minutes. Now, you can mix in a couple hand full of frozen chocolate covered coffee beans, put in airtight container & freeze 5 hours.  Ice cream will set better over night.

Bon Appetit!

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