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?)
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!