Coffee Ice Milk

coffee ice cream my wintersoul1

Coffee Ice Milk


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

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