Sugar-Free Cappuccino Ice Cream

Recipe Ingredients

1 teaspoon	5ml	Plain gelatin
1 1/2 cups	355ml	Low fat milk
2 tablespoons	30ml	Instant espresso coffee powder
3 1/2 teaspoons	17ml	NutraSweet sweetener
2 tablespoons	30ml	Non-fat dry milk
1 1/2 cups	355ml	Buttermilk
1 teaspoon	5ml	Vanilla extract
1/4 teaspoon	1.3ml	Cinnamon
1		Salt

Recipe Instructions

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.

Follow the manufacturer's instructions for freezing.

Source:
From Your Ice Cream Maker

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