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Sugar-Free Cappuccino
Ingredients
1 teaspoon plain gelatine
1.5 cups low fat milk
2 tablespoons instant espresso coffee powder
3.5 teaspoons NutraSweet sweetener
2 tablespoons non-fat dry milk
1.5 cups buttermilk
1 teaspoons vanilla extract
.25 teaspoon cinnamon
Dash salt
Method
Soften gelatine in ½ cup milk. Heat in a small saucepan and add coffee. Cook over low heat until gelatine and coffee dissolve. Remove from heat, stir in NutraSweet, and place saucepan in another bowl of cold or ice water to cool to room temperature.
Pour mixture into a blender or food processor, add rest of milk and remaining ingredients and blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Freeze according to the manufacturer's instructions.
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