Cappuccino Crunch Ice Cream


Cappuccino Crunch Ice Cream | From My Sweet Heart


I love my coffee with lots of cream.  Actually, to say I like a little coffee with my cream may be more accurate!  But to pour my coffee flavored cream in an ice cream maker and then freeze it… that is something!  I love this cappuccino ice cream.  Just a hint of cocoa and cinnamon give it depth and richness.  And chopped chocolate covered coffee beans and bittersweet chocolate pieces lend a sweet, soft crunch to this cool creamy treat!  So good as an after dinner treat.  But I can hardly wait to……

… turn this into a milkshake!!!


Cappuccino Crunch Ice Cream | From My Sweet Heart

Here’s what you will need:



Yields 6-8 servings

  • 2 cups of heavy cream
  • 3/4 cup of whole milk
  • 3/4 cup of strong brewed coffee
  • 1/2 cup of granulated sugar
  • 1/4 cup of unsweetened cocoa powder
  • 1/4 cup of light corn syrup
  • 2 Tablespoons of non fat dry milk powder
  • 2 Tablespoons of cornstarch
  • 1/4 teaspoon of pure vanilla extract
  • 1/8 teaspoon of cinnamon
  • 1/8 teaspoon of salt
  • 1/2 cup of chopped chocolate covered coffee beans
  • 1/4 cup of chopped bittersweet chocolate


Cappuccino Crunch Ice Cream | From My Sweet Heart

Combine 1 1/2 cups of cream, the milk, sugar, cocoa powder, and corn syrup in a saucepan.  Warm over medium heat, stirring frequently until the mixture begins to steam.  Do not let the mixture come to a boil.

While the cream mix is heating, in a separate bowl, combine the remaining cream, brewed coffee, milk powder, cornstarch, salt and vanilla extract.  Whisk until smooth and the powders have dissolved. 

Add the cornstarch mixture to the cream mixture and bring to a boil over low heat, stirring constantly.  Reduce to a simmer and whisk constantly until smooth and thickened, about 2 minutes.  Remove from heat and strain through a mesh sieve into a bowl.  Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until chilled. 

When ready to churn, add the chopped coffee beans and chocolate pieces to the mix and stir to combine.  Freeze in your ice cream maker according to your manufacturer’s instructions. 


Cappuccino Crunch Ice Cream | From My Sweet Heart

Enjoy right away as a soft serve treat or freeze until ready to use.  Just let the ice cream sit out for 10-15 minutes before serving.

 A tip for those who like to photograph their food:  You know… and food styling are so new to me.  But I am beginning to enjoy it as much as I do baking and making the desserts that I feature.  And so I can tell you….I am just learning as I go.  And while I’ve been reading lots of books on these topics, mostly I am learning from my mistakes!  Well you know how we sometimes crumple a piece of paper towel or fill our serving container with beans, etc so that we put our food on the top and make our serving container look abundant with our wonderful creations?  Well in working with ice cream (and you have to work fast!) I’ve learned that it’s best to put the serving cups and utensils in the freezer.  But this time…..I partially filled my serving cups with water and let them freeze overnight.  That way, when I scooped my ice cream into them, I didn’t have to use so much ice cream…..and it sat on a ‘block of ice’ so that I had a bit more and much needed time to photograph the ice cream.



Cappuccino Crunch Ice Cream | From My Sweet Heart

I hope this trick is helpful to you one day and that you enjoy this luscious cappuccino ice cream as much as I do!



The use of dry milk powder and cornstarch in this recipe was inspired by a method found in the book Scoop.


  1. says

    Anne what a beautiful ice cream. I am like you, I take a little bit of coffee and more cream. I am not a big coffee drinker.. but I will eat my coffee like this ice cream. :) You are doing a fabulous job food styling… I wish I had the patience and the “eye” to do it. I am so happy when my dish is done that I just run outside and snap a few photos and don’t bother really setting up a scene most of the time. I need to read more about it and learn. You have really done so well food styling and photo taking that I in awe of your work. :) Thank you for the ice trick.. very smart move. :) Have a great Sunday!! ~ Ramona

    • Anne says

      Oh Ramona! You are so sweet! Honestly…I still feel like I’m struggling with my new camera. And the only thing I can say is thank goodness I’m not photographing regular meals. At least with desserts….they just sit there and wait for you to be finished! I so appreciate your encouragement! I just have to keep practicing! Hope your week has started off well! : )

  2. Eliot says

    I, like you, love a bit od coffee with my milk. (I have only recently even developed my coffee palate.). What a great tip for snapping shots of frozen desserts.

  3. says

    I do like heavy cream with my coffee! Someone once told me that caffeine steals calcium from your body, so perhaps all that cream offsets that! Anyhow your ice cream does look creamy and delicious! I do have a big jar of the chocolate covered beans, so glad to see this recipe that makes use of them.
    I do not do that many pictures in a bowl, so have never even thought of the whole supporting the food thing, but it is a great tip to know!

    • Anne says

      Thanks Tina! I’m glad to know I’m replenishing my body of calcium! And all the more reason to eat more ice cream, too! (Don’t you just love chocolate covered beans!?!) : )

    • Anne says

      Thanks Cassie. And you MUST get an ice cream maker! I would so look forward to the creative treats you would crank out! : )

  4. says

    As I was reading your post I was thinking about how beautiful your photos were and then I read your comment! I love the polka dot look! I’m with you on loving coffee with cream and this ice cream sounds fabulous! Great tip with the frozen water!!!

    • Anne says

      Thanks Linda! Every weekend, I now go to the fabric store and pick out about a yard and a half of fabric for a makeshift tablecloth for whatever I’m going to make! When I saw this…I knew it would be right for the coffee ice cream…which is already gone! Yikes! : )

  5. says

    I can handle my coffee black, but every now and then I like it the way you do. Your food styling and photography is awesome my dear. Thank you for the styling tip and for this sweet treat. I’m looking forward to making it and to see what your next dessert is.

    • Anne says

      Thanks Sandra! That means so much to me. I still feel like I’m struggling with it all and that it takes me forever to photograph! But I’m going to keep at it! One day I may even be able to create a table setting as beautiful as yours!!! : )

    • Anne says

      Tiff….if I run from my neighborhood to yours really fast….maybe it won’t melt! : ) And hugs right back to you! : )

  6. says

    First of all, let me say that your photography is beautiful! Great job with the ice cream and clever idea with the ice in the bottom of the cup! I will use that idea one day! Secondly, the ice cream is AWESOME! I love cappuccino, lattes, any strong coffee with lots of cream and sugar and possibly some chocolate on top, sooooo – this ice cream is perfect for me!

  7. says

    Oh, look at your presentation Anne! I love how the underlay matches the bean tones and shapes… so gorgeous! (and I see it in your Gawker gallery :) woo-hoo!). This ice cream looks scrumptious Anne – I too love cream in my coffee!

    • Anne says

      Oh thanks Kelly! I now find myself frequenting the fabric store to purchase my ‘makeshift tablecloths’! And that Gawker gallery……totally luck! I have no idea why some things get accepted and others don’t! I just keep trying! :- )

    • Anne says

      Hi Asmita! Thank you so much for visiting and for taking the time to leave such a lovely comment! It really means a lot to me! I hope you try this ice cream…it is soooo yum! But not as yum as your pear tatin!!! : )

  8. says

    Like you, I too love more cream in my coffee! The ice cream looks so creamy and delicious. My efforts at making an ice-cream have never yielded the desired results. As always, the pictures of the dish are awesome! Love your food styling :)

    • Anne says

      Thanks so much! And here I was thinking that I was alone as the only person who likes their cream flavored with a little coffee! I love my ice cream maker….the challenge for me is coming up with creative flavors since I tend to stick to what I like! : )

  9. says

    That freezer tip is a great idea Anne! I’ve only tried photographing ice cream once and it melted so quickly it was hard to get a good shot of it. I was so frustrated I haven’t tried since. I’ve got some on my freezer right now though, so I’ll have to give it a shot.

    • Anne says

      Hi Jen! I’ve learned the hard way…believe me! Now I put any props associated with my ice cream in the freezer! I’ve never photographed ice cream cones….but I’d probably put those in the freezer too! And fortunately, I was photographing this in February indoors instead of on my deck in the middle of August! ;- }

  10. says

    Anne this is gorgeous. I cannot do coffee, something about it irritates the IBS, but hubs just adores it. I have to make this for him. He would go nuts. Love the tip about the ice for photos. How has this never occurred to me with all the ice cream I make and shoot. I officially love you!

  11. says

    What a yummy looking recipe. I’ve made coffee ice cream my share of times, especially since it’s the one flavor my husband doesn’t try to dig into constantly. (Don’t worry, I make him his own flavor too!) Never tried adding bits and pieces to it, but it sounds delicious & the tip for photographing ice cream sitting atop an ice cube is genius! Thanks for sharing.

    • Anne Boeckl says

      Thanks so much Jelli! I love the flavor of coffee….especially when it’s something other than coffee! Isn’t that crazy? I’m glad you stopped by and I appreciate your kind comment. Coming over to your blog to say hello! : )

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