You don't even need an ice cream maker to whip up the recipe for this magical - and cool - cafe Cubano treat.
cafe cubano ice cream cuban coffee ice cream
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. 

Cafe Cubano Ice Cream: Ingredients

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

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Cafe Cubano Ice Cream: Preparation

  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!

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Jami Erriquez is a part-time chef, food stylist, and an avid cookbook collector from South Florida. She studied culinary arts at Le Cordon Bleu in Atlanta, Georgia. Her love for cooking came from her father, Danny. She is a traveler, a yogi, and a beach bum, and has been eating Cuban sandwiches and listening to Celia Cruz since she was seven!. When Jami isn't in the kitchen she is binge-watching Golden Girls and hanging out with her family and pet cat, Irma.

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