Category » Sugar Free Ice Creams » Sugar-Free-Cappuccino Icecreams

Sugar-Free Cappuccino Ice Cream


  • 1 tsp. plain gelatin
  • 1.5 cups low fat milk
  • 2 tbs. instant espresso coffee powder
  • 3.5 tsp. NutraSweet sweetener
  • 2 tbs. nonfat dry milk
  • 1.5 cups buttermilk
  • 1 tsp. vanilla extract
  • .25 tsp cinnamon
  • dash salt

Sugar-free Cappuccino Ice Cream

   Preparation Method

  • Soften gelatin in 1/2 cup milk.

  • Heat in a small saucepan and add coffee.

  • Cook over low heat until gelatin 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.