Egg White Ice Cream: Coffee

I have been looking for ways to reduce my sugar intake, but I also like a sweet treat every now and then. I have used a version of this ice cream recipe before, using egg whites and sour cream, but this time I reduced the sugar even more. I figure the best ice cream flavor with little sugar is coffee because you really want to taste the coffee flavor anyway (well I do since I drink my coffee black...if you load up on cream and sugar you probably disagree!).

This really works best in an ice cream maker, but I also have made it without one and it is a bit icey since it had less fat, but still tastes good!

Coffee (egg white) Ice Cream

2 cup very strong-brewed coffee (espresso like); cooled

1 cup milk

1/2 cup sour cream

4 egg whites

1 tsp vanilla

1/4 cup sugar

Make the coffee ahead of time, but the same day. You want it cooled, but not stale. Brewing flavored coffee makes it even better.

Using a stand mixer or hand mixer, whip the egg whites until soft peaks form. Slowly incorporate the sour cream and vanilla. Add the milk, cooled coffee and sugar and mix on low just to combine. Place in an ice cream maker and follow directions for your maker, or put in a freezer container and place in the freezer to freeze. If you are doing it this way, take it out about once an hour to stir so it's not so icey.

Another recipe I tried out of an old magazine tear out I found while cleaning is below. This is a very easy, basic ice cream recipe that does not call for heavy cream:

Basic Vanilla Ice Cream

1 (14 oz) can sweetened condensed milk

1 (5 oz) can evaporated milk

2 T sugar

2 tsp vanilla

2 cups whole milk

Whisk all ingredients in a large container and chill for 30 minutes. Pour mixture into ice cream maker and freeze according to directions. 

Variations:

Chocolate: omit sugar, vanilla and whole milk, add 2 cups chocolate milk and 2/3 cup chocolate syrup

Strawberry: omit vanilla and reduce milk to 1 1/2 cups. Process 1 (16 oz) container fresh strawberries , 2 T lemon juice, and 1/4 tsp salt in a blender. Stir into milk mixture

Coconut: omit vanilla and sugar, reduce whole milk to 1 1/2 cups. Whisk 1 (13.5 oz) can coconut milk , 2 T lemon juice and 1/4 tsp salt into milk mixture. 

Fig-Mint: Make vanilla ice cream as directed above. Meanwhile, stir together 2 cups chopped fresh figs, 1/4 cup lemon juice, 2 T sugar,  and 2 tsp chopped fresh mint. Stir mixture into prepared vanilla (while it is soft right out of the ice cream maker) and freeze until firm.