Because every day should be National Coffee Ice Cream Day, we’re sharing a positively sweet recipe from NYC-based Cocktail Enthusiast and Dessert Dilettante Alex Miller.



  1. Prepare ice cream base

    Soak the Cocoa Pebbles and PT’s coffee in whole milk for 24 hours
    Strain through a cheese cloth until fully drained (should recover about 1.5 cups cocoa milk)

  2. Combine base with additional ingredients

    Add the strained milk to the heavy cream, cocoa powder, salt, vanilla extract, and granulated sugar
    Stir until the sugar and cocoa have dissolved
    Chill for at least an hour

  3. Mix your ice cream

    Pour into an ice cream mixer and mix according to manufacturer instructions

  4. Chill your ice cream

    Once it’s mixed, put your ice cream in a freezer-safe container and allow to chill for at least 4 hours

Posted by:drinktrade