Coffee Ice Cream

🥘 Ingredients

• cherry syrup
  10 g
• cocoa butter
  30 g
• cocoa powder
  2 g
• coffee
  900 g
• filtered water
  100 g
• lambda carrageenan
  1 g
• locust bean gum
  1 g
• salt
  5.5 g
• sugar
  120 g

🍳 Cookware

• saucepan
• paper
• blender
• Ninja

1. 1

   Mix together the dry ingredients: sugar , salt , lambda carrageenan , and locust bean gum

   sugar: 120 g, salt: 5.5 g, lambda carrageenan: 1 g, locust bean gum: 1 g
2. 2

   Combine the dry ingredients with filtered water in a saucepan and bring to a boil to dissolve

   filtered water: 100 g
3. 3

   Simmer and whisk for ⏱️ 3 minutes , then remove from the heat
4. 4

   Brew coffee using a paper filter (400g for the recipe, the remaining as a treat for you)

   coffee: 500 g
5. 5

   Into a blender , combine the gelled syrup with a good splash of your coffee, cocoa butter , cocoa powder , and cherry syrup

   cocoa butter: 30 g, cocoa powder: 2 g, cherry syrup: 10 g
6. 6

   Blend for less than a minute to combine, then add the rest of your coffee and blend until completely mixed

   coffee: 400 g
7. 7

   Chill the mixture in an ice bath until cool
8. 8

   Transfer into your Ninja Creami container and freeze for 24 hours
9. 9

   Spin on "Lite Ice Cream" setting and enjoy!