Sugar-Free Cappuccino Ice Cream

Ready in 1h

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1 ts Plain gelatin
1/4 ts Cinnamon
3 1/2 ts NutraSweet sweetener
1 ds Salt
1 ts Vanilla extract
2 tb Instant espresso coffee
2 tb dry milk
1 1/2 c milk
1 1/2 c Buttermilk

Original recipe makes 1



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 manufacturers instructions for freezing. Recipe by: From Your Ice Cream Maker Posted to MC-Recipe Digest V1 #578 by Sherry Zeiss on Apr 19, 1997

Verified by stevemur
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Calories Per Serving: 340 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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