I love coffee. We were at Disneyland the other day and I started noticing various coffee-related shirts. I think I may need all of them:

• Coffee is the New Sleep

• No Coffee, No Talkie

• But First, Coffee

So yes, I have a slightly mild addiction. And yes, the folks at Starbucks know me as “Lucy: Venti Cappuccino, 3 pumps of peppermint“. No, that’s not my real name, but since my name’s too hard to spell, I’ve switched to Lucy, which has never been misspelled since I started using it. I should hashtag that on twitter. “What’s your #StarbucksName ?”

But I digress. Let’s talk about coffee ice cream. It’s the perfect after-dinner treat! It’s not too sweet, and it’s nice and creamy. Plus, if you want to get a little fancy, you can top it with my Caramel Sauce.

If you’ve got an ice cream maker at home, I really suggest that you try this one out. It’s super easy, and it always comes out exactly the same.

Cappuccino Ice Cream

2 cups heavy cream 1 cup Half & Half ¾ cup sugar 1½ teaspoons vanilla extract 2 Tablespoons instant coffee crystals

Place ice cream maker on a sturdy countertop. Mix all ingredients in a large bowl. Then pull out the freezing unit from your freezer (every second of cold counts!). Place it into the machine,  add the dasher, and turn it on. Slowly pour the mixture into the machine until it’s full. (You may have a little left over, so find someone to lick the bowl). After 20 minutes, it should resemble a soft-serve consistency. Quickly pour ice cream into a glass container with a tight fitting lid. Place in freezer at least 4 hours.

Once it has frozen, enjoy a scoop with a drizzle of my Caramel Sauce on top. *For more photos on making ice cream, check out my Tangy Lemon Curd Ice Cream recipe!

Click on the “comments” section and let me know what you put on top of your coffee ice cream. Plus, you can also tell me what your #StarbucksName is… or should be 😉