French · Dessert
Coffee Ice Cream
A no-churn coffee ice cream built light: skim milk and condensed milk replace most of the cream, whipped cream folded through for aeration instead of a machine churn, and real espresso for a genuine coffee hit without the usual richness or calorie load.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
231Calories
3.9gProtein
15.5gFat
18gCarbs
17.2gSugar
0gFiber
157mgSodium
48mgChol
9.6gSat Fat
237mgPotassium
135mgCalcium
0.1mgIron
0.3mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Espresso
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Brew the espresso, stir in the instant coffee powder to intensify it, and set aside to cool completely.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks — it should hold a gentle curl but still look glossy.
3
In a separate bowl, whisk the condensed milk, skim milk, cooled coffee mixture, vanilla extract and salt until fully combined.
4
Fold the whipped cream into the coffee mixture in two additions, keeping as much air in as possible.
5
Pour into a small freezer-safe tub, cover with a lid or cling film pressed to the surface, and freeze for at least 6 hours or until firm.
6
Scoop into two bowls, two scoops each, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g skim milk
- 1.9 oz55g condensed milk
- 1.9 oz55g whipped to soft peaks heavy cream
- 0.7 oz20g strong, cooled espresso
- 0.1 oz3g dissolved in the espresso coffee instant powder
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
