Vegetarian Ice Cream
Seattle Coffee Ice Cream
A simple coffee ice cream made from half-and-half, brewed coffee or espresso, sugar and vanilla.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 180 ml | ¾ cup | half-and-half | |
| 180 ml | ¾ cup | brewed coffee or espresso, room temperature or cold | |
| 100 g | ½ cup | sugar | |
| 5 ml | 1 tsp | vanilla extract | |
| Mix-ins | |||
| chocolate covered espresso beans | |||
| sprinkles, as desired | |||
Ingredients
Mix-ins
Method
- Whisk the half-and-half and coffee together in a large bowl. Add the remaining ingredients and whisk until well combined and the sugar has dissolved.
- Pour the base into a Creami 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.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 163 kcal
- Fat
- 5.3 g
- of which saturates
- 3.2 g
- Carbohydrate
- 28 g
- of which sugars
- 27 g
- Fibre
- 0 g
- Protein
- 1.5 g
- Sodium
- 35 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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