Cafe au Lait Ice Cream

Attention coffee-lovers: Serve this creamy, nut-studded coffee ice cream with a fresh pot of hot java.
Prep Time 20 min
Cook Time N/A
Servings N/A
Difficulty Easy


  • 4 tsps. Folgers Classic Roast® Instant Coffee Crystals
  • 1/2 cup hot water
  • 2 cups heavy cream
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/4 tsp. almond extract
  • 1/2 cup toasted chopped pecans or almonds*


  • Step 1

    DISSOLVE instant coffee in water in large bowl; cool. Add cream, sweetened condensed milk and almond extract.

  • Step 2

    BEAT with mixer 7 minutes or until light and fluffy (mixture will mound but not hold peaks). Fold in nuts, if desired.

  • Step 3

    SPOON into 8-inch square baking pan or 9 x 5-inch loaf pan. Cover; freeze 4 hours or until firm. To serve, scoop into dessert dishes.

  • Step 4

    *To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

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