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Eggless Cappuccino Ice Cream

"Explore the Vegetarian Chef in YOU!"

With Eggless Cappuccino Ice Cream, Sunday night suppers become Sundae Night Suppers when you break out this eggless coffee ice cream recipe because it is such fun to do and so much fun to eat! Mmmm coffee, mmmm cappuccino, it tastes soooo good!

Ingredients:

  • 1 Quart minus ¼ Cup Heavy Whipping Cream
  • ¾ Cup Sugar
  • Pinch Sea Salt
  • 1 tsp. Frontier Herb Co. Alcohol Free Coffee Extract
  • 1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
  • ¼ Cup Instant Espresso Coffee

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Directions:

  1. Process the Vanilla and Coffee extracts, Sea Salt and Sugar together in your food processor until it is completely incorporated with the espresso coffee.
  2. Pour into a bowl with ¼ Cup Heavy Whipping Cream whisking until the sugar has dissolved.
  3. Whisk with the rest of the Heavy Whipping Cream.
  4. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.


Recipes by Chef Bette

Do you grind your own coffee beans? This Ethiopian Yirgacheffe is specially blended in Central America and available by Marley Coffee.

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