Coffee ice cream is perfect against the summer heat, because it is so refreshing that it goes down with pleasure, giving so much gluttony. Everyone will go crazy for this miracle and there is no risk of leftovers because it disappears as soon as you take it out of the freezer. So, to avoid a dry mouth, get a teaspoon, because no one will be asked to eat it.
Moreover, a small portion can also be consumed by those who are on a diet, provided, of course, that they do not overdo it. The preparation is quite simple, you don’t even need the classic ice cream machine, how is that possible? Easy, you just have to use an ordinary bottle and mix the ingredients. Let’s see how it’s done!
I prepare the coffee ice cream recipe in bottle
Preparation time: 5 minutes
Freezing time: 30 minutes
Total time: 35 minutes
Servings: 1-2
Ingredients
- 250 g of light cream
- 15 g of stevia sweetener (or alternatively 30 g of normal sugar, maltitol or erythritol)
- 1 tablespoon of water
- 1 teaspoon of instant instant coffee
Preparation
- To begin, place the instant coffee in a small bowl, add the water, stir to dissolve, and set aside.
- Using a funnel, pour the cream into a plastic bottle, add the sweetener (or sugar) and the instant coffee to the water.
- Close the bottle tightly with the cap and shake well until the mixture has a homogeneous consistency.
- Finally, place the bottle in the freezer for 30 minutes, shake again, then pour the ice cream into a cup and serve.
For even lighter results, use half a dose of cream and half a dose of milk, and substitute maple syrup or honey for the sweetener stevia (or sugar).
To make coffee ice cream, watch the video recipe.
Keep reading: I’ve never tried such a rich cake, very few ingredients and it only has 100 calories!
