Coffee ‘Ice Cream’
- RECIPE MAKES: approx. 1L
- PREP TIME: 10-15 mins
- COOK TIME: Freezing time: 3 hours (depending on method)
Put the chilled ProZero whipping ‘cream’ into a bowl and use an electric hand-held whisk to whip the ‘cream’ for about 2-3 minutes until it is thickened, light and airy.
Add the sugar and coffee granules and stir well.
Pour the mixture into a suitable container and put in the freezer for about an hour or until it is chilled and ice crystals are beginning to form around the edges.
Remove from the freezer and using a fork or wire whisk, quickly beat the ‘ice cream’ to break up the ice crystals.
Place the ‘ice cream’ back in the freezer to set solid for at least 3 hours.
Pour the chilled ProZero whipping ‘cream’ into a large bowl and whisk until light and airy.
Add the sugar and coffee granules and stir well.
Pour the mixture into the machine.
Follow the instructions for your machine, and churn until the ‘ice cream’ is thick and frozen.
The ‘ice cream’ can be eaten straight away or transferred to a suitable container and stored in the freezer.
ProZero is a food for special medical purposes. This recipe has been specifically designed for use in a low protein diet. Refer to labels for allergen and other product information.
- 500mls ProZero whipping ‘cream’, chilled (See recipe)
- 100g Caster sugar
- 1-2 tsp Instant coffee granules
- Recipe can be made by hand or with an electric ice cream machine. You will also need an electric hand-held whisk.
