If you are a fan of coffee and creamy desserts, coffee mascarpone ice cream is a must. The mascarpone adds an incomparable richness and creaminess, and the intensity of the coffee brings that perfect little boost. With Ninja Creami, the texture is even more velvety, for a result worthy of a gourmet and refined dessert.
Ingredients :
- 150 g of mascarpone
- 150 ml of milk
- 2 tablespoons agave syrup (or adjust to taste)
- 1 teaspoon of instant coffee (or strong espresso)
- 1 teaspoon vanilla extract (optional, to round out flavors)
Preparation :
- Prepare the mascarpone coffee base
In a bowl, mix the mascarpone, milk, agave syrup and instant coffee (or cooled espresso). Whisk well to obtain a smooth and homogeneous consistency. If you use instant coffee, make sure it is well dissolved to avoid small grains. - Pour into the Ninja Creami container
Transfer the mixture into the Ninja Creami container, making sure not to exceed the MAX FILL . Place the container in the freezer for 24 hours so that the texture sets well. - Turbine with the Ice Cream program
The next day, insert the container into the Ninja Creami and start the “Ice Cream” . In just a few minutes, you will have a creamy mascarpone and coffee ice cream, perfect for a gourmet break. - Respin Tip
If the texture is too firm after the first cycle, use the Respin to soften the consistency. Add a little milk (around 30 ml) if you want an even softer texture.
My Personal Tip:
For an extra touch, you can add a few chocolate shavings or a pinch of cocoa powder just before serving. This enhances the taste of the coffee and makes everything even more delicious. A drizzle of caramel or coffee liqueur is also a perfect option for lovers of strong flavors.
There you go, your coffee mascarpone ice cream is ready! It’s a rich, creamy ice cream with a touch of coffee that gives just the right amount of character. Perfect for a dessert or a little moment of indulgence, it can be enjoyed in every season. Enjoy your food !
