Gluten-freeVegetarian Ice Cream
Turkish Coffee Low Sugar Ice Cream
A low-sugar ice cream flavoured with Turkish coffee, coffee liqueur and monk fruit.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 ml | 1 cup | whole milk | |
| 30 ml | 2 tbsp | finely ground coffee | |
| 240 ml | 1 cup | cream | |
| 15 ml | 1 tbsp | coffee liqueur | |
| 30 ml | 2 tbsp | agave nectar | |
| 75 g | ⅜ cup | monk fruit sweetener | |
| 5 ml | 1 tsp | vanilla extract |
Ingredients
Method
- Put the milk in a medium saucepan.
- Bring to a simmer over a medium heat.
- Add the coffee and steep for 1 minute.
- Add the cream, coffee liqueur, agave nectar, sweetener and vanilla extract to the base.
- Pour the base into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover 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
- 332 kcal
- Fat
- 30 g
- of which saturates
- 18 g
- Carbohydrate
- 12 g
- of which sugars
- 11 g
- Fibre
- 0 g
- Protein
- 2.9 g
- Sodium
- 45 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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