Coffee & Stout Ice Cream | February 09, 2017

Guest blogger Sam makes Jeni’s “Kona Stout” Ice Cream using Seattle-based Lighthouse Roasters’ French Sumatra Coffee and Reuben’s Brews’ Breakfast Stout.


Hi, everybody! My name is Sam and I’m the Associate Sales Manager here at Tovolo.

I was born and raised in Columbus, Ohio, so I have known and loved Jeni’s Ice Creams for years. If you haven’t been so lucky, spend a few minutes browsing around… and try not to start drooling.

A few years ago, my very thoughtful boyfriend, Forrest, bought me a copy of Jeni’s Splendid Ice Creams at Home and a Cuisinart automatic ice cream maker as a birthday gift. Since then, I have experimented with a number of her recipes in this book, which I find to be very approachable – and, of course, delicious!

One of my very favorite Jeni’s flavors, both to enjoy in her scoop shops and to replicate at home, is Kona Stout. That’s right – coffee & beer flavored ice cream! If you have ever traveled to Seattle (where the Tovolo office is located) or know anyone who has, then you’ll understand just how strong both the coffee and craft beer cultures are around here. Now that I call Seattle home, this recipe is such a great way to showcase my Columbus roots while highlighting these two iconic Seattle flavors.

Hometown Columbus recipe + local Seattle ingredients = winning combination!

So today, as guest blogger on Tovolove, I would like to share my experience with making my own variation of Jeni’s Kona Stout Ice Cream.  (recipe adapted from Jeni’s Splendid Ice Creams at Home)


  • Ice Cream Machine (mine is the Cuisinart “ICE-21”)
  • 4-quart saucepan (mine is stainless steel with copper bottom)
  • Tovolo Stainless Steel Mixing Bowls, set of 3
  • Tovolo 11” Beat Whisk
  • Tovolo Stainless Steel Measuring Cups
  • Tovolo Stainless Steel Measuring Spoons
  • Tovolo Flex-Core All Silicone Spatula
  • Sieve or cheesecloth
  • 1-gallon zip-top bag
  • Tovolo Tilt Up Ice Cream Scoop
  • Tovolo Glide-A-Scoop Tub – now in new, 2.5-quart size!



Ingredients (makes about 1 quart*):

  • Whole milk – 2 cups
  • Cornstarch – 1 ½ Tbsp.
  • Cream cheese, softened – 3 Tbsp.
  • Sea salt – 1/8 tsp.
  • Heavy cream – 1 ¼ cups
  • Sugar – 2/3 cup
  • Light corn syrup – 2 Tbsp.
  • Dark-roast coffee beans, coarsely ground – 2 Tbsp.
  • Dark stout beer – ½ cup

*so you’ll need double the above to fill the new, larger Glide-A-Scoop tub!


  • 24 hours in advance – make sure the canister of your ice cream machine is in the freezer so it’s fully frozen and ready to go in time.
  • A few hours in advance – take your cream cheese out of the refrigerator and set at room temperature so it is softened. Now you’re ready to go!
  • In the smallest stainless steel bowl, use the Beat Whisk to mix the cornstarch with about 2 Tbsp. of the whole milk to make a smooth “slurry” – then set aside.
  • In the medium stainless steel bowl, use the same Beat Whisk to mix the softened cream cheese with the sea salt until smooth – then set aside.
  • Fill the largest stainless steel bowl with ice and water – this will be the chilling “bath” later.
  • Now that the prep is done, it’s time to cook the ice cream base!
  • In your saucepan, whisk together the whole milk, cream, sugar, and corn syrup and bring to a rolling boil over medium-high heat. Boil for 4 minutes, then remove from the heat, whisk in the ground coffee beans, and let steep for 5 minutes.
  • Now, I found myself without any cheesecloth and with only a medium mesh sieve, so this next step didn’t exactly go as Jeni might have planned, but no matter!  Personally, I like the look of the coffee “flecks” throughout the ice cream and found that it didn’t detract from the creamy texture at all, so I just let it be.
  • That being said, if you were to follow Jeni’s instructions, you would take a sieve, line it with cheesecloth, place it over a bowl, and pour your coffee-infused ice cream base in.  Then you would squeeze the cheesecloth to extract as much of the yummy liquid as possible into the bowl and then throw the coffee grounds away.
  • In any case: once you’ve strained your mixture, pour it back into the saucepan and heat it on medium-high.  As it heats, whisk in the cornstarch slurry you prepped earlier.  Once it starts boiling, use your Flex-Core All Silicone Spatula to stir the mixture for at least one minute while it thickens, then remove from the heat.
  • Gradually pour and whisk the hot milk mixture from your saucepan into the cream cheese mixture in the medium bowl until smooth and creamy.  Then add the beer!
  • Pour the (still warm) mixture into your 1-gallon zip-top bag and seal it while pushing out as much excess air as possible.  Place the sealed bag into the ice bath you prepped earlier, making sure the entire mixture is submerged beneath the surface of the ice water.  Let it chill for 30 minutes.
  • Once it has chilled, get out your ice cream machine, assemble it, and turn it on.  Jeni’s secret for less mess is to snip a bottom corner of the zip-top bag over the canister and let the mixture pour out that way.  Then you can squeeze out almost all of the mixture and keep your hands clean!  I may have forgotten this tip this time around… oh well, you live and you learn!
  • Let your ice cream spin in the canister for about 25 minutes – according to Jeni, you can tell that your ice cream is finished “at the exact moment when the machine isn’t freezing the ice cream anymore; the ice cream will begin to pull away from the sides.”  Once this happens, use your Flex-Core All Silicone Spatula to scrape the blade of the ice cream machine and the contents of the canister into your Glide-A-Scoop Ice Cream Tub and smooth out the surface.
  • Now all that’s left to do is to put on the lid, stick the tub in your freezer, and let your ice cream freeze for at least 4 hours. And soon enough, it’ll be time to enjoy the fruits of your labor.  The Tilt Up Ice Cream Scoop in combination with the Glide-A-Scoop tub makes scooping and serving so easy!

It never fails to (pleasantly) surprise me just how much of the malty beer flavor from the stout shines through, and how it is never overpowered by the roasty bitterness of the coffee.  The sweetness is just right, adding notes of caramel and rounding out the full ice cream experience.  Enjoy this ice cream on its own or with some delicious dark chocolate hot fudge!

‘Til next time,