Boozy Mocha Yoghurt Ice-Cream
You may have noticed that I am a big fan of using healthier alternative ingredients vs. traditional recipe ingredients (as long as taste is not hindered).
I commonly use apple puree to replace butter, cocoa to replace chocolate, and avocado instead of cream etc etc…and the list could go on for a while… So after recently eating a mocha flavoured ice-cream I didn’t surprise myself when I decided to take the coffee and chocolate flavours and reinvent the ice-cream with a more healthier substitute – low fat yoghurt.
And yes I do bake with yoghurt quite a bit but it’s usually via means of cake batter, not as the base of an ice-cream. To continue the substitute trend I used cocoa powder with some brown sugar as a low fat alternative to milk chocolate.
Lastly to make this ice-cream a little cheeky and further its decadence, I added a solid pouring of Baileys to strengthen the coffee flavour and increase the creaminess.
This Mocha Yoghurt Ice-Cream is moreish and additive without it hurting my hips too much!
- 160ml espresso coffee
- 160ml Baileys
- 100g brown sugar
- 400ml vanilla yoghurt
- 60ml cocoa powder
- Place the boiling coffee into a bowl with the sugar.
- Stir the coffee until the sugar is dissolved, leave aside until cooled.
- Add the Baileys to the sugared coffee mix and stir until combine.
- Pour the mix into a food processor, add the cocoa powder and the yoghurt.
- Blitz mix until creamy and well combine.
- Place the mix into a bowl then into the freezer for 2 hours.
- After 2 hours spoon the mix back into the food processor and blitz for 2 minutes, place bowl back in the freezer for 1 hour.
- After the 1 hour place the mix into the food processor 1 last time for 1 minute.
- Pour the mix into the bowl, freeze for 1 hour or until ice-cream is completely set.
- Scoop into a bowl and enjoy!
- Step 2
- Step 3
- Step 5
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