An espresso ice cream with creamy chocolate chips and delicious Greek-style yoghurt gives it a texture you'll love. Test it.
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Ingredients6 portions
Preparation
Set the freezer to the lowest level or turn on the ice cream machine.
Dissolve the coffee in boiling water, add honey to taste and let cool.
Mix the chocolate with the Greek Style Yoghurt FAGE® Total 0%, cream and coffee.
Put the mixture in a container and put in the freezer or freezer in the ice cream machine.
When the ice cream is half frozen, beat well and then refreeze until firm.
Allow to soften a little when removed from the freezer for 10 to 20 minutes before serving.
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