Caffè Au Lait Espresso Ice Cream

Prep Time 20 min
Cook Time N/A
Servings 8
Difficulty Easy


  • 4 teaspoons Medaglia d'Oro® Instant Espresso Coffee
  • 1/2 cup hot water
  • 2 cups heavy cream
  • 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
  • 1/4 teaspoon 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

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

  • Step 3

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

  • Step 4

    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.