Treat yourself to this homemade Mozzo Coffee Ice Cream, a rich, flavorful dessert that’s perfect for a summer evening.
Step 1
Pour all the ingredients into a saucepan.
Step 2
Warm the mixture gently over medium heat until it’s lukewarm (about 5–10 minutes) to help infuse the coffee flavor.
Step 3
Stir well, then strain through a sieve to remove the coffee grounds.
Step 4
Strain a second time, then pour the mixture into a freezer-safe dish with an airtight lid.
Step 5
Let it cool completely, then place it in the freezer for about 1 to 1.5 hours.
Remove and beat the mixture with a whisk or hand mixer.
Step 6
Return it to the freezer, and repeat the mixing step once more (this helps improve the texture and makes it easier to scoop).
Step 7
Place back in the freezer, and take it out about 5 minutes before serving for easy scooping.
Make it your own by experimenting with your favorite filter coffee. We loved it with Rebuild Women’s Hope filter coffee, but if you’re craving something bolder, try our HOUSE coffee. Prefer to skip the caffeine? Our DECAF coffee is perfect for a homemade, caffeine-free coffee ice cream! Top it off with chopped nuts, chocolate chips, banana, your favorite syrup… go wild!
