Vegetarian Ice Cream
Coffee & Chocolate Sandwich Cookie Soft Serve
A coffee and chocolate biscuit soft serve for the pint.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 65 g | ⅓ cup | granulated sugar | |
| 18 g | 3 tbsp | non-fat dry milk powder | |
| 0.5 g | ¼ tsp | xanthan gum | |
| 240 ml | 1 cup | whole milk | |
| 180 ml | ¾ cup | double cream | |
| 10 ml | 2 tsp | vanilla extract | |
| 45 ml | 3 tbsp | instant coffee granules | |
| chocolate sandwich biscuit crumbs, for garnish |
Ingredients
Method
- Whisk the sugar, dried milk powder and xanthan gum together in a large microwave-safe bowl.
- Slowly add the milk, double cream, vanilla and instant coffee. Whisk together. Microwave for 45 seconds. Take out of the microwave and whisk until fully combined.
- Pour the base into a pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Dispense into a chilled bowl or cone and serve straight away.
Nutrition per serving estimated
- Calories
- 357 kcal
- Fat
- 23 g
- of which saturates
- 14 g
- Carbohydrate
- 31 g
- of which sugars
- 23 g
- Fibre
- 0 g
- Protein
- 5.7 g
- Sodium
- 70 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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