Go Back

Coffee Liqueur Ice Cream

This coffee liqueur ice cream recipe is all about making ice cream using the freezer technique.
Course Desserts
Cuisine International
Prep Time 2 hours 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Servings 1 ¼ quart
Calories 117kcal
Author Felix


  • 1200 g cream * 4 tins Nestle Cream: 300g
  • 1 cup sugar
  • ¼ tsp. salt
  • cup coffee liqueur Angostura's Mokatika


  • Pour one tin (300 g) into a bowl. Add the coffee liqueur, a third cup at a time into the bowl and mix well.
  • In a separate bowl, add the remaining 3 tins of cream; whip in the coffee cream a little before adding the sugar and salt. Combine ingredients and stir until sugar is dissolved.
  • Pour into hand or electric freezer can and follow manufacturers instructions.
  • Here are recommended steps for the freezer method......
  • Chill the ice cream mixture in an ice bath.
  • Pour mixture in a bowl (plastic, stainless steel) and freeze.
  • Check after 45 mins...When it starts to freeze around the edges whisk it vigourously and place back in freezer.
  • Check every 30 mins and whisk vigourously every time.
  • Continue checking the ice cream, stirring every time while the ice cream freezes.