Coffee Ice Milk

Cooking Light
7 cups (serving size: 1/2 cup)


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2 cups boiling water
4 teaspoons instant coffee granules
3/4 cup sugar
1/8 teaspoon salt
1 (4-ounce) carton egg substitute
1 cup evaporated skimmed milk
1/2 cup 2% low-fat milk


Combine boiling water and coffee granules; stir well. Cover and chill.

Combine sugar, salt, and egg substitute in a bowl; beat at medium speed of a mixer 3 minutes or until sugar is dissolved. Add coffee; beat 2 minutes. Add milks; beat well.

Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour.

Created date

June 2004

Nutritional Information

Calories 65
Caloriesfromfat 3 %
Fat 0.2 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 2.5 g
Carbohydrate 13.3 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.2 mg
Sodium 59 mg
Calcium 67 mg