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Coffee & Ice Cream Recipe Experiment

We have a lot of fun learning about ways to utilize our Honduran coffee's transferrable skills. By "transferable skills" we mean that our Honduran coffee's flavors of lemon zest, nuttiness, & a cocoa finish can taste good in a variety of ways: As a black cup of coffee, added to a smoothie, or poured over ice cream.

Ice cream is what we focus on for this recipe. A recipe for German Eiskaffee, from, is attention grabbing, but don't have the key ingredient of evaporated milk. So, like we often do, we use the ingredients we have in the kitchen, at this very moment.

Here are the ingredients that we use for this Honduran Coffee & Ice Cream Recipe Experiment:

- 1 1/2 cups of brewed Honduran coffee

- 1/2 cup of oat milk

- 2 teaspoons of sugar

- Vanilla ice cream

First, we brew the Honduran coffee, hot. Then we put the Honduran coffee in the refrigerator for 10ish minutes, until it's totally cool. Secondly, we pour the cups of cooled Honduran coffee into a blender with the oat milk, & sugar. We blend everything together for, about, 30 seconds. After tasting the blend to make sure the coffee flavors were powerful enough for our taste, then put the blend into the freezer for an hour.

It was useful to put the blend in the freezer, because we want the blend to be close to the same temperature as the ice cream. In this experiment, we don't want the blend to cause the ice cream to melt a lot.

Lastly, we put scoops of vanilla ice cream into a 12oz glass. We fill the glass 75% full with ice cream, & pour the blend in the glass, & add some whipped cream, because. . . we're adults, & we can have whipped cream whenever we want.

We enjoyed this experiment, as we love the Honduran coffee flavors with the sweet ice cream. If we make it again, we'll try it with evaporated milk.

FYI, our favorite ice cream comes from It's All So Yummy Cafe in Knoxville, TN.

If you want to give our Honduran coffee a try, we can deliver it, or ship it, to you:

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