Ingredients
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250 g 5% fat greek yogurt
-
150 g cottage cheese
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2 tbsp maple syrup
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Pinch of salt
-
Cooled espressoshot or 1 tsp of espresso powder diluted in 30 ml of water
Directions
Creamy, refreshing and full of coffee flavour, this lighter frozen treat combines Greek yogurt and cottage cheese with a smooth espresso finish. A delicious homemade dessert for coffee lovers.
Tip! Take your scoop to the next level by serving it on warm Small Chocolate Chip Banana Bread, also made in your PMC100!
Ingredients
| 250 g 5% fat greek yogurt | |
| 150 g cottage cheese | |
| 2 tbsp maple syrup | |
| Pinch of salt | |
| Cooled espresso | |
| chocolate chip banana bread |
Steps
|
1
|
Freeze the ice cream container upright in the freezer at −18°C or below for 16 hours. |
|
2
|
Blend all of the ingredients together until completely smooth. |
|
3
|
Refrigerate the mixture for at least six hours or overnight. Alternatively, place in the freezer for at least 1.5 hours. |
|
4
|
Remove the ice cream container from the freezer and fit the stirring blade. Lock the container securely into the machine. |
|
5
|
Add the coffee ice cream mixture into the ice cream container, select Menu 32 - Ice Cream and press start. |
|
6
|
When the programme finishes, remove the ice cream container from the machine. The mix may be a little smooth and may need a further hour or two in the freezer to firm up. Tip: Avoid using low fat dairy products as they will make the mixture less firm. |
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