Sugar-free Cappuccino Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Frozen | 1 | Servings | |
INGREDIENTS
| 1 | t | Plain gelatin |
| 1 1/2 | c | Low fat milk |
| 2 | T | Instant espresso coffee |
| powder | ||
| 3 1/2 | t | NutraSweet sweetener |
| 2 | T | Non-fat dry milk |
| 1 1/2 | c | Buttermilk |
| 1 | t | Vanilla extract |
| 1/4 | t | Cinnamon |
| 1 | ds | Salt |
INSTRUCTIONS
Soften gelatin in 1/2 cup milk. Heat in a small saucepan and add coffee. Cook over low heat until gelatin and coffee dissolve. Remove from heat, stir in NutraSweet, and place saucepan in another bowl of cold or ice water to cool to room temperature. Pour mixture into a blender or food processor, add rest of milk and remaining ingredients and blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. Recipe by: From Your Ice Cream Maker Posted to MC-Recipe Digest V1 #578 by Sherry Zeiss <zeiss@tab.com> on Apr 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 364
Calories From Fat: 57
Total Fat: 6.6g
Cholesterol: 30mg
Sodium: 1083.7mg
Potassium: 1232.4mg
Carbohydrates: 48.7g
Fiber: <1g
Sugar: 47.2g
Protein: 25.7g