I have a confession to make. I love a good kitchen experiment, especially one that promises a decadent dessert with almost zero effort. The recipe originally appeared in the 1967 cookbook Singers & Swingers in the Kitchen by Roberta Ashley, a collection of recipes from iconic entertainers of the era. Today, that book is a collector’s item, but the recipe lives on. I put it to the test, and what I discovered was a surprisingly modern, creamy, and addictive frozen treat. This is the story of my journey with this barbra streisand coffee ice creation.
Finding the Recipe: A Trip Back to 1967
The first challenge was tracking down the exact instructions. The cookbook itself is long out of print, but thanks to the magic of the internet, the recipe has been shared and reshared across food blogs and social media feeds. It is a piece of culinary history, a snapshot of a time when convenience foods like marshmallows and instant coffee were celebrated for their ease. The recipe is remarkably simple, calling for just a handful of pantry staples. No eggs, no custard base, no churning. Just milk, marshmallows, instant coffee, and heavy cream. It felt almost too good to be true.
I gathered my ingredients on a Tuesday afternoon, skeptical but hopeful. The process is almost embarrassingly easy. You start by heating a cup of whole milk in a saucepan over low heat. Once it begins to steam, you add 24 large marshmallows. I used standard jet-puffed marshmallows, but any brand will work. You stir constantly until the marshmallows melt completely into the milk, creating a sweet, fluffy mixture. Then, you stir in about two tablespoons of instant coffee granules. I used a medium-roast variety, but the choice is yours. The mixture then needs to cool for at least 15 minutes.
While the milk mixture cools, you whip one cup of heavy cream to stiff peaks. This is the only part that requires a bit of arm strength or a hand mixer. You want the cream to be firm enough to hold its shape when you lift the whisk. Once the milk mixture is cool to the touch, you gently fold the whipped cream into it. The goal is to keep the mixture light and airy. You then pour this into a standard loaf pan, cover it with plastic wrap, and freeze it for at least six hours, or overnight. The result is a creamy, scoopable ice cream with a mild coffee flavor.
The Secret Ingredient: Marshmallows
The use of marshmallows is the genius of this recipe. They serve a dual purpose. First, they provide the sweetness and a subtle hint of vanilla that balances the bitterness of the coffee. Second, and more importantly, they act as a stabilizer. The gelatin in the marshmallows prevents large ice crystals from forming during freezing. This is why you do not need an ice cream maker. The marshmallows ensure a smooth, creamy texture that rivals any churned ice cream. It is a clever workaround that feels both retro and resourceful.
Choosing Your Instant Coffee
This is the place to use a good-quality instant coffee. The coffee flavor really shines, so choose something you would actually drink a cup of. A cheap, bitter instant coffee will result in a harsh-tasting ice cream. I recommend a medium or dark roast for a richer flavor. You can also adjust the amount to your taste. If you want a stronger coffee kick, add an extra teaspoon. For a milder flavor, use a bit less. The recipe is forgiving, so do not be afraid to experiment.
What Does Barbra’s Coffee Ice Cream Taste Like?
The texture is the first thing you will notice. It is incredibly creamy, almost like a frozen mousse. The marshmallows give it a silky mouthfeel that is hard to achieve with traditional no-churn methods that rely on sweetened condensed milk. The flavor is a gentle coffee, not overpowering. It is sweet but not cloying, with a pleasant bitterness from the coffee that cuts through the sweetness. On its own, it is a perfectly pleasant dessert. But the magic happens when you add the topping Barbra herself recommends: crushed pretzels.
The saltiness of the pretzels is a revelation. It creates a sweet and salty dynamic that makes each spoonful exciting. The crunch of the pretzels contrasts beautifully with the creamy ice cream. I found myself unable to stop eating it. It is a simple addition that transforms a good dessert into a great one. I fell in love with the combination of sweet and salty flavors.
Tips for Making This Coffee Ice Cream Recipe
After making this recipe a few times, I have a few tips to share. First, let the milk mixture cool completely before folding in the whipped cream. If it is even slightly warm, it will deflate the cream and result in a denser, icier texture. Second, use a metal loaf pan if you have one. Metal conducts cold better than glass, which helps the ice cream freeze faster and more evenly. Third, do not skip the step of whipping the cream to stiff peaks. Soft peaks will not provide enough structure, and your ice cream will be less airy.
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Optional Mix-Ins and Toppings
This ice cream loves toppings. While crushed pretzels are the classic choice, the possibilities are nearly endless. Here are a few ideas I tried and loved.
- Toasted Nuts: Chopped walnuts or pecans add a warm, buttery crunch.
- Chocolate Sauce: A drizzle of warm fudge or chocolate sauce turns this into a sundae.
- Fresh Berries: Raspberries or strawberries add a bright, tart contrast.
- Caramel Swirl: Swirling in homemade caramel before freezing adds a rich, buttery layer.
- Crushed Chocolate-Covered Coffee Beans: For an extra coffee kick and a satisfying crunch.
You can also fold mix-ins directly into the batter before freezing. Try crushed chocolate-covered espresso beans, toasted coconut flakes, or mini chocolate chips. The base is a blank canvas for your creativity.
Adjusting the Sweetness and Coffee Strength
If you find the ice cream too sweet, you have a few options. First, you can use fewer marshmallows. Try 18 or 20 instead of 24. Second, you can use unsweetened whipped cream as the recipe calls for. Do not add sugar to the cream, as the marshmallows provide plenty of sweetness. Third, you can add a pinch of flaky salt to the milk mixture. This will balance the sweetness and enhance the coffee flavor. For a stronger coffee flavor, dissolve the instant coffee in a tablespoon of hot water before adding it to the milk mixture. This ensures it is fully incorporated.
The Verdict on Barbra Streisand’s Instant Coffee Ice Cream
Barbara’s instant coffee ice cream earned raves from every single person who tried it. I brought a bowl to a small gathering, and it disappeared in minutes. People were surprised to learn it was made with instant coffee and marshmallows. The texture and flavor are that good. You do not need to love coffee to enjoy this dessert. The coffee flavor is mild and balanced, making it accessible to even the most casual coffee drinker. The combination of bitter coffee and sweet marshmallow is perfectly offset by the salty pretzels.
This recipe is a testament to the ingenuity of home cooks from a different era. It uses simple, shelf-stable ingredients to create something special. It feels modern in its simplicity and its embrace of the no-churn trend that has become so popular in recent years. For someone who has never made homemade ice cream because they lack an ice cream maker, this is the perfect starting point. It is forgiving, quick, and delivers a result that tastes like you spent hours in the kitchen.
The 1967 cookbook may be hard to find, but this recipe deserves a permanent spot in your summer dessert rotation. It is a reminder that sometimes the best recipes come from the most unexpected places. Whether you are a fan of Barbra Streisand or just a fan of good ice cream, this one is worth trying. Just do not forget the pretzels. They make all the difference.
