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Are you tired of the same old coffee ice cream flavors? Well, get ready to experience a whole new level of deliciousness with our special Ninja Creami coffee ice cream recipe! Unlike traditional dairy-based coffee ice creams, this recipe is all about the pure, intense flavor of coffee.
The Inspiration Behind the Recipe
Have you ever heard of the Ninja CREAMi ice cream machine? It’s a domestic version of a professional ice cream maker called a Pacojet. This innovative machine allows you to turn a solid block of frozen coffee into creamy, dreamy ice cream. Intriguing, right?
A Unique Twist on Coffee Ice Cream
To make our coffee ice cream, we brewed some high-quality Kenyan coffee and sweetened it. Then, we froze it into a solid block and put it through the Ninja CREAMi machine. The result? A tantalizingly creamy and rich coffee ice cream that will blow your taste buds away.
The Flavor Story
While the texture of our coffee ice cream is mind-blowing, the flavor took a little experimentation. Initially, we found that the vibrant taste of the brewed coffee got muted during the freezing process. Plus, there was a slight bitterness in the finish. But fear not, we’ve found the perfect solution!
The Ultimate Coffee Ice Cream Recipe
Here’s our tried-and-tested recipe for the most incredible coffee ice cream you’ll ever taste:
Dry Ingredients:
- 120 grams of white sugar
- 5.5 grams of salt
- 1 gram of lambda carrageenan (a thickening agent)
- 1 gram of locust bean gum (another thickening agent)
Making the Syrup:
- Combine the dry ingredients and whisk them together.
- Add about 100 ml of water and heat the mixture until it boils. Simmer it for three minutes.
Brewing the Coffee:
- Brew half a liter of filter coffee.
- We recommend using a flavorful coffee with a hint of red fruitiness, like Kenyan or Colombian coffee.
- Brew it slightly stronger than usual, around 70 grams per liter.
Blending the Ingredients:
- In a blender, mix the gelled syrup with a splash of coffee.
- Add 30 grams of cocoa butter for richness and 2 grams of cocoa powder to enhance the coffee flavor.
- To bring back a hint of fruitiness, incorporate 10 grams of maraschino cherry syrup.
- Blend everything together until smooth.
- Finally, add the remaining coffee and blend again.
Freezing it to Perfection:
- If you have an ice cream machine, churn the mixture following the manufacturer’s instructions for the best texture.
- Alternatively, pour the mixture into a container and freeze it as a solid block for 24 hours.
Get Ready to Indulge
Once your coffee ice cream is ready, it’s time to savor every spoonful of this dreamy delight. The texture is unbelievably creamy, and the flavor is an exquisite balance of coffee goodness with hints of rich cocoa and fruitiness. It’s like a caffeine-infused hug for your taste buds!
Remember, you don’t need a Ninja CREAMi machine to enjoy this recipe. Any ice cream machine will do the trick. And if you’re feeling adventurous, you can even make a reverse affogato by combining a scoop of this coffee ice cream with steamed milk.
So go ahead, unleash your inner ice cream maestro, and let us know about your culinary experiments with this recipe. We can’t wait to hear about your coffee ice cream creations! Enjoy every delectable bite and have a fantastic day.
