Last year I was determined to make my favourite frozen treat in the world: coffee ice cream. As fabulous as it was, it was a lot of work and very high in fat.
After making Ingrid Hoffman’s Orange Julius Sorbet I started asking myself if there was a way to use a similar ice cream-making technique for my favourite flavour? The only way to find out was to give it a shot.
I brewed close to 3 cups of strong generic decaf coffee. I let it cool completely and then chilled in the fridge.
Then I whisked in one can of sweetened condensed milk so everything was well combined.
I poured into my completely frozen ice cream maker. It took a while to really freeze so I let it churn for at least half an hour, until it started to sound like it was struggling.
I like using my old yogurt containers to store my frozen treats. I put the mixture in the freezer immediately and chilled completely.
Divine! It does not have that thick consistency and depth of flavour that my other coffee ice cream has because it is more icy than creamy but it is low in fat and delicious! Our friend Mike is an ice cream connoisseur and had a bite over the weekend, closed his eyes and said, “This is one of the best things I have ever tasted.”
Wow, now that is high praise!
If you do not have an ice cream maker you could try making this as a granita. Put everything in a casserole dish and freeze for 45 minutes and then scrape a fork through the mixture. Keep doing this every half hour. You will end up with coffee ice but that will also be amazing, I am sure.
Only three ingredients and so much flavour! It may not be sunny or warm here but at least it can taste like summer.