Coffee ice cream

Classic coffee-shop scoops.

You need

• 1 tbsp cream cheese, softened
• 1/3 cup sugar
• 1 1/2 tbsp instant coffee
• 1 tsp vanilla extract
• 3/4 cup heavy cream
• 1 cup whole milk

Steps

1. Microwave the cream cheese 10 seconds. Whisk in the sugar, coffee and vanilla.
2. Slowly whisk in the cream and milk until dissolved.
3. Pour into the pint (base closed).
4. Lid on. Freeze flat for 24 hours.
5. Press Scoop, then Ice Cream.
6. Take the pint out and scoop.

Dairy-free: Use vegan cream cheese, coconut cream and oat milk.

🌿 Make it healthier: Swap the heavy cream for 2% milk plus 2 tbsp dry milk powder; it stays creamy with about half the fat.

🛠️ Having trouble?

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