Looking for a delicious and guilt-free dessert option? Look no further than this low calorie coffee ice cream recipe! Made with natural, wholesome ingredients, this dessert is the perfect way to satisfy your sweet tooth without compromising your health goals.
Using skim milk, sugar substitute, and a rich espresso blend, this recipe packs all the flavor of traditional coffee ice cream while keeping the calorie count low. Additionally, the use of coconut cream provides a creamy texture without the added fat and calories of traditional cream.
This recipe is not only delicious but also easy to make, requiring only a few simple steps and minimal equipment. You can enjoy this treat at any time of the day, whether as a midday snack or a post-dinner dessert.
So why settle for high-calorie, store-bought ice cream when you can make your own healthier version at home? This low calorie coffee ice cream recipe is the perfect indulgence for coffee lovers and health enthusiasts alike. Try it today and savor the taste of a guilt-free dessert!
Exploring Coffee Roasts: Choosing the Perfect Beans for Low Calorie Coffee Ice Cream
One of the essential ingredients in making low calorie coffee ice cream is choosing the right coffee beans. The roast and grind of the coffee can significantly impact the flavor and intensity of the ice cream. Lighter roasts tend to have a more delicate flavor, while darker roasts have a richer, bolder taste. For this recipe, a medium roast coffee is ideal for achieving the perfect balance of flavor and aroma.
When selecting your coffee beans, make sure to choose high-quality beans that are freshly roasted. Grind them right before using them to ensure maximum freshness and flavor. Experiment with different coffee blends to find the perfect one for your low calorie coffee ice cream. Some popular blends to consider include Colombian, Ethiopian, and Brazilian.
low calorie coffee ice cream recipe
- 1 Blender
- 1 Mixing bowl
- 1 whisk
- 1 Ice cream maker
- 1 cup skim milk
- 1 cup coconut cream
- 1/2 cup sugar substitute
- 2 tbsp espresso powder
- 1 tsp vanilla extract
- In a blender, combine skim milk, coconut cream, sugar substitute, espresso powder, and vanilla extract.
- Blend until smooth and well combined.
- Pour the mixture into a mixing bowl and whisk until frothy.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Once churned, transfer the ice cream to a container and freeze for 4-6 hours, or until firm.
- Serve and enjoy!
Adding Flair to Your Low Calorie Coffee Ice Cream with Unique Mix-ins
While low calorie coffee ice cream is delicious on its own, adding mix-ins can take it to the next level. There are many unique ingredients that you can incorporate to create a one-of-a-kind dessert. For example, try adding crushed biscotti or chocolate chips for a crunchy texture. Or, mix in caramel or hazelnut syrup to enhance the coffee flavor.
For a healthier twist, consider adding fresh fruit such as sliced strawberries or raspberries. You could also mix in a scoop of protein powder or chia seeds for an extra boost of nutrition. Whatever mix-ins you choose, make sure to fold them in gently to avoid overworking the ice cream mixture. With these simple additions, you can create a personalized low calorie coffee ice cream that’s both delicious and nutritious.
Unfortunately, using regular cream will significantly increase the calorie count of the ice cream. Coconut cream is used in this recipe as a healthier alternative that still provides a creamy, rich texture.
This recipe calls for 1/2 cup of sugar substitute, but you can adjust the amount to your desired level of sweetness.
While an ice cream maker is recommended for the best texture and consistency, you can still make this recipe without one. Simply pour the mixture into a container and freeze for 1-2 hours, then remove and stir vigorously to break up any ice crystals. Repeat this process every hour until the mixture is frozen and creamy.
Yes, you can use almond milk as a dairy-free alternative to skim milk in this recipe.
This ice cream can be stored in the freezer for up to two weeks. Be sure to cover the container tightly with plastic wrap or a lid to prevent freezer burn.