Cappuccino Ice Cream – a delicious recipe with milliliters, cream, sugar, salt, cornstarch, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Dissolve the cornstarch in 50ml whole milk, let sit for a while.
2
In a small saucepan combine the leftover milk, the heavy cream, sugar, pinch of salt and cook together on medium heat until boiling. Take off heat, add the ground coffee, cover with a lid and let sit and infuse for 5min. Strain the mixture through a fine sieve lined with a piece of a cheesecloth, return the milk back to the saucepan and bring to an almost boil. Add the cornstarch milk and cook on medium stirring constantly until thickened. Take off heat, add the cream cheese, stir until smooth and combined. Cool to room temperature, then transfer to cool in the freezer overnight.
3
Freeze in your ice cream maker according to the manufacturer's instructions. Store in an airtight container in the freezer or spoon right away.
347
kcal
Calories
24
g
Fat
30
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 200 milliliters whole milk, 200 milliliters heavy cream, 90 grams sugar, 1 pinch salt, and more.
Yes, Cappuccino Ice Cream falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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