Espresso Ice Cream with Chocolate Chips
FAGE
A creamy and delicious espresso ice cream with chocolate chips; the Greek-style yogurt gives it a texture you'll love. Give it a try.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 tablespoon espresso powder, or instant coffee
  • 2 tablespoons water, boiling
  • 3 tablespoons honey
  • 2 ounces dark chocolate , finely chopped
  • 17.6 ounces FAGE® Total 0% greek style yogurt
  • 1/4 liters liquid whipping cream
Preparation
30 mins
0 mins
Low
  • Set the freezer to the lowest setting or turn on the ice cream machine.
  • Dissolve the coffee in the boiling water, add honey to taste, and let it cool.
  • Mix the chocolate with FAGE® Total 0% Greek Style Yogurt, the cream, and the coffee.
  • Pour the mixture into a container and place it in the freezer or in the ice cream machine.
  • When the ice cream is partially frozen, beat well and then refreeze until firm.
  • Allow to soften a bit by taking it out of the freezer 10 to 20 minutes before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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