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Coffee Rum Ice Cream

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    0 minutes


Ground coffee gives this ice cream a rich, brewed taste. For extra Big Easy flavor, try a coffee that's been mellowed with chicory - the popular way to drink this wakeup brew in Louisiana. You'll need an ice cream maker for this recipe.
3/4 cup Boiling water
1/4 cup ground coffee
2/3 cup Sugar
2 tablespoon Dark rum
2 cup Heavy cream
1 cup Half and half
Coffee Rum Ice Cream


1. Pour boiling water over coffee in a mug or a glass measuring cup. Stir and then let teep for 10 minutes.
2. Strain coffee mixture into a large bowl or a glass measuring cup through a coffee filter set into a strainer; it will take about a minute to strain. Stir sugar into strained coffee. Let cool for 10 minutes. Add rum to cooled coffee. Add cream and half-and-half to coffee and stir until all sugar has dissolved.
3. Pour mixture into the bowl of an ice cream machine or refrigerate until ready to make ice cream. Freeze according to manufacturere's instructions. After ice cream is made, serve immediately or, for a firmer consistency, transfer to an airtight container, cover tightly, and freeze overnight.
Source: Hannaford fresh Magazine, July - August 2008


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 211 kcal (11%)
Calories from Fat 153
Total Fat 17 g (26%)
Saturated Fat 11 g (55%)
Cholesterol 54 mg (18%)
Sodium 29 mg (1%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 0 n/a
Protein 3 g (5%)
Vitamin A 549 IU (2%)
Vitamin C 2 mg (2%)
Calcium 55 mg (4%)
Iron 5 mg (28%)