CityCafe Products available in supermarkets and retail stores or buy online at our Shopee store: shopee.com.my/my_citycafe

 

Hello! We hope you enjoyed our Homemade Coffee Ice Cream video, using only 4 ingredients:

Water, Salt, Instant coffee and Whipping cream.  

And we keep this recipe simple, so you can make it in the office, using only a Mason Jar. #OfficeRecipe

Now, this post is going to show you all the details of making the ‘No-sugar-added Coffee Ice Cream’. (We bet you didn’t realized there is ‘no sugar added’ until we told you right?)

Coffee ice cream served in muffin cups

We’ll show you two recipes:

In bulk and single serve; At the bottom, we’ll share some useful tips.

Alright, here we go!

 

BULK version – to share

Serves: min. 8
Mason Jar: 1L
Freezing time: Min. 5 hrs

INGREDIENTS:

6 sticks of CityCafe 2 in 1 Instant CoffeeMix
5 tablespoon of water (room temperature)
A pinch or two of salt
600ml Whipping cream
Roasted almond nibs (optional)
Chia seeds (optional)

INSTRUCTIONS:

In a 1L Mason jar (or leak-proof container), add in water.
Add in the Instant CoffeeMix and stir well.
Add in salt.
Fill the jar with whipping cream (see tip#1)
Shake the jar for 4 mins and the cream should thicken (check and see if it coats the back of a spoon).
Pour into a 1L container and garnish if you like.
Freeze for Min. 5 hours. (see Tip#2)
And it’s ready to be served with your favourite toppings. (see Tip#3).
For better taste and mouthfeel, consume within 24 hours! (see Tip#4)

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SINGLE serve – for self

Serve 1
Mason Jar: 400ml
Freezing time: Min. 3 hrs

INGREDIENTS:

2 sticks of CityCafe 2 in 1 Instant CoffeeMix (or 3 sticks if you like it stronger)
2 tablespoon of water (room temperature)
A pinch of salt
250ml whipping cream
Roasted almond nibs (optional)
Chia seeds (optional)

INSTRUCTIONS:

In a 400ml Mason jar (or leak-proof container), add in water.
Add in the Instant CoffeeMix and stir well.
Add in salt.
Fill the jar with whipping cream (see tip#1)
Shake the jar for 4 mins and the cream should thicken (check and see if it coats the back of a spoon).
Put the lid on and freeze the Mason Jar for Min. 3 hours. (see Tip#2)
And it’s ready to be served.(see Tip#3).
For better taste and mouthfeel, consume within 24 hours! (see Tip#4)

 

GOOD TIPS:

Tip#1: Regardless of the volume of the jar used, shaking the whipping cream will make it expand in size, therefore, only fill the jar to max. 70% full.
Tip#2: To cut short the freezing time, you can use two containers. Shorter freezing time also means finer ice crystals and even better mouthfeel.
Tip#3: If you are using an ice cream scoop, soak the scoop in warm water. It will make it easier for you to scoop out the ice cream.
Tip#4: That is because unlike commercial ice cream, homemade version doesn’t have stabilizer and the texture of the ice cream will change with time. Remember to Eat it FRESH!