This recipe is a great base for any flavor of homemade pareve ice cream. Quick to whip up using a stand mixer, feel free to omit the coffee and instead use another flavor, such as lemon, cocoa, orange, mint, strawberry…the sky is the limit! This is a great dessert to keep in your freezer for when you’re short on time and can’t make dessert. A bonus: it’s delicious!
Beat egg white until foamy.
Gradually add half of sugar, beating until stiff.
Mix egg yolks with rest of sugar, oil and coffee.
Gradually fold beaten egg whites into yolk mixture.
Pour into 9×13 inch pan.
Combine chopped nuts with sugar and sprinkle for topping.
Notes:
To avoid ice cream from setting, freeze container for 15 minutes prior to freezing ice cream.
Variations:
Omit coffee and flavor with any of the following:
1 Tablespoon cocoa
2 Tablespoons lemon juice
3 Tablespoons orange pulp
Description:
Photography by Tamara Friedman
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do i need to dissolve the coffee in hot water? how much water?
I would dissolve in a tiny bit of water so that it melts into the ice cream.
wich nuts go best with the coffee ice cream?
Whatever nuts you like! Almonds, cashews, and pecans would all be delicious :)