Chicory Ice Cream

Chicory coffee is a New Orleans standby and is best enjoyed au lait. But we've done it one better with this frozen, creamy riff that perfectly complements a serving of warm King Cake Bread Pudding.

Chicory Ice Cream
Photo: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Active Time:
30 mins
Total Time:
4 hrs 30 mins
Makes 4 1/2 cups


  • 2 cups whole milk

  • 1 (14-oz.) can sweetened condensed milk

  • 1 (5-oz.) can evaporated milk

  • 1/4 cup strong-brewed chicory coffee, chilled

  • 2 tablespoons granulated sugar

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon kosher salt


  1. Whisk together all ingredients; cover and chill 2 hours. Pour mixture into freezer bowl of a 1-quart electric ice-cream maker, and proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer to a freezer-safe container, and freeze until easily scooped, at least 2 hours.

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