Make this coffee flavored ice cream to honor the Seattle football team you love most!
NOTE: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more if not adding mix-ins.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
170g
half and half
180g
brewed coffee or espresso, room temperature or cold
100g
sugar
1 teaspoon
vanilla extract
Toppings
chocolate covered espresso beans
sprinkles, as desired
3/4 cup
half and half
3/4 cup
brewed coffee or espresso, room temperature or cold
1/2 cup
sugar
1 teaspoon
vanilla extract
Toppings
chocolate covered espresso beans
sprinkles, as desired
Utensils
Large Bowl
Whisk
Step 1
In a large bowl, whisk together the half and half and coffee. Add the remaining ingredients to the bowl and whisk until well combined and sugar is dissolved.
Step 2
Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.
Step 3
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 4
Select ICE CREAM.
Step 5
When processing is complete, remove ice cream from pint and serve immediately.
In a large bowl, whisk together the half and half and coffee. Add the remaining ingredients to the bowl and whisk until well combined and sugar is dissolved.
170g
half and half
180g
brewed coffee or espresso, room temperature or cold
100g
sugar
1 teaspoon
vanilla extract
Toppings
chocolate covered espresso beans
sprinkles, as desired
3/4 cup
half and half
3/4 cup
brewed coffee or espresso, room temperature or cold
1/2 cup
sugar
1 teaspoon
vanilla extract
Toppings
chocolate covered espresso beans
sprinkles, as desired
Step 2 of 5
Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.
170g
half and half
180g
brewed coffee or espresso, room temperature or cold
100g
sugar
1 teaspoon
vanilla extract
Toppings
chocolate covered espresso beans
sprinkles, as desired
3/4 cup
half and half
3/4 cup
brewed coffee or espresso, room temperature or cold
1/2 cup
sugar
1 teaspoon
vanilla extract
Toppings
chocolate covered espresso beans
sprinkles, as desired
Step 3 of 5
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
170g
half and half
180g
brewed coffee or espresso, room temperature or cold
100g
sugar
1 teaspoon
vanilla extract
Toppings
chocolate covered espresso beans
sprinkles, as desired
3/4 cup
half and half
3/4 cup
brewed coffee or espresso, room temperature or cold
1/2 cup
sugar
1 teaspoon
vanilla extract
Toppings
chocolate covered espresso beans
sprinkles, as desired
Step 4 of 5
Select ICE CREAM.
170g
half and half
180g
brewed coffee or espresso, room temperature or cold
100g
sugar
1 teaspoon
vanilla extract
Toppings
chocolate covered espresso beans
sprinkles, as desired
3/4 cup
half and half
3/4 cup
brewed coffee or espresso, room temperature or cold
1/2 cup
sugar
1 teaspoon
vanilla extract
Toppings
chocolate covered espresso beans
sprinkles, as desired
Step 5 of 5
When processing is complete, remove ice cream from pint and serve immediately.
170g
half and half
180g
brewed coffee or espresso, room temperature or cold
100g
sugar
1 teaspoon
vanilla extract
Toppings
chocolate covered espresso beans
sprinkles, as desired
3/4 cup
half and half
3/4 cup
brewed coffee or espresso, room temperature or cold