If you love coffee and creamy desserts, coffee mascarpone ice cream is a must-try. The mascarpone adds unparalleled richness and creaminess, and the intensity of the coffee provides the perfect little kick. With Ninja Creami, the texture is even more velvety, for a result worthy of a truly indulgent and sophisticated dessert.
Ingredients :
- 150g of mascarpone
- 150 ml of milk
- 2 tablespoons of agave syrup (or adjust to your taste)
- 1 teaspoon of instant coffee (or a strong espresso)
- 1 teaspoon of vanilla extract (optional, to round out the flavors)
Preparation :
- Prepare the mascarpone coffee base.
In a bowl, combine the mascarpone, milk, agave syrup, and instant coffee (or cooled espresso). Whisk well until smooth and homogeneous. If using instant coffee, ensure it is completely dissolved to avoid any small granules. - Pour into the Ninja Creami container.
Transfer the mixture into the Ninja Creami container, being careful not to exceed the MAX FILL . Place the container in the freezer for 24 hours to allow the texture to set. - Churn 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'll have creamy mascarpone and coffee ice cream, perfect for a delicious treat. - Respin Tip:
If the texture is too firm after the first cycle, use the Respin to soften the consistency. Add a little milk (about 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 sprinkle of cocoa powder just before serving. This enhances the coffee's flavor and makes it even more indulgent. A drizzle of caramel or coffee liqueur is also a perfect option for those who enjoy richer flavors.
There you go, your mascarpone coffee ice cream is ready! It's a rich and creamy ice cream with a hint of coffee that gives it just the right amount of character. Perfect for dessert or a little treat, it can be enjoyed in any season. Enjoy!
