Recipe: Cafe Cubano Ice Cream From Scratch

You don’t even need an ice cream maker to whip up the recipe for this magical – and cool – cafe Cubano treat. Photo: Inside the Rustic Kitchen

Summer’s officially over – it was a hot one – but it doesn’t feel like it. Drinking hot coffee still seems to be overkill. So, I came up with a solution that wakes me up and cools me down. 

Ice cream! Helado! The strong and sweet flavors of cafe Cubano blended into light and airy ice cream.  The best part you do not need an ice cream maker! It’s only a few ingredients and you can your own touches like chocolate chips  to jazz it up even more. 

• ¾ cup prepared Cuban coffee, chilled 
• 1 14 ounce can of oz sweetened condensed milk 
• 2 cups heavy cream

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1. Add chilled Cuban coffee (such as Cafe Bustelo) to sweetened condensed milk in a bowl. Mix well until blended..
2. In another bowl or a stand mixer, whip heavy cream until stiff peaks have formed. 
3. Gently fold in Cuban coffee and sweetened condensed milk mixture. 
4. Once all the ingredients are incorporated, pour into a parchment-lined loaf pan. Double wrap with plastic wrap and freeze for up to 5 hours or overnight.

Then enjoy your Cuban coffee ice cream!