2 cups boiling water
4 teaspoons instant coffee granules
3/4 cup sugar
1/8 teaspoon salt
1 (4-ounce) carton egg substitute
1 cup evaporated skimmed milk
1/2 cup 2% low-fat milk
Combine boiling water and coffee granules; stir well. Cover and chill.
Combine sugar, salt, and egg substitute in a bowl; beat at medium speed of a mixer 3 minutes or until sugar is dissolved. Add coffee; beat 2 minutes. Add milks; beat well.
Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer’s instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour.
Amount per serving: Calories: 103, Fat: 6g, Saturated fat: 4g,Monounsaturated fat: 2g, Protein: 4g, Carbohydrate: 21g, Cholesterol: 42mg, Sodium: 76mg, Calcium: 107mg
Tip – place 1 scoop of protein powder into the recipe and make it a protein ice cream.
Source: Cooking Light