Homemade Sugar Free No Churn (No Machine) Ice Cream - Coffee flavor!

Was craving ice cream lately but never wanted to add it to the grocery budget.  I lent our ice cream maker to our daughter and haven't borrowed it back yet so I had to make the 'no churn' 'no machine' kind which takes making the sugar free sweetened condensed milk first (which is what takes the most time).  Luckily I was home yesterday and could start it and let it simmer away without standing there willing it to go faster.

 

 

Homemade Sugar Free Coffee Flavored Ice Cream

1 c heavy cream
1 1/4 c heavy cream
1/2 c unsweetened almond milk
3/4 c sweeteners - mixture of allulose, bochasweet and monk fruit
2 T butter
1/2 - 3/4 t Thick It (a xanthan based thickener available online)
1 T espresso powder
1 t vanilla
1-2 t instant coffee (I use one full single packet)


In a saucepan mix the 1 c heavy cream and almond milk along with about half the sweetener.  Bring to a brief boil, then reduce to a constant fast simmer for about 45 minutes until it's thickened up a little. Stir every now and then and make sure your heat isn't too high or it will scorch.  Remove from heat and whisk in the butter and the ThickIt (by sprinkling over the top and whisking briskly).  Add the espresso powder and vanilla.  I used a stick blender briefly pulsed a couple times to make it super quick.  

Cool this mixture either in the refrigerator or let it set until completely cool.

Whip the 1 1/4 c heavy cream to stiff peaks along with the last half of the sweeteners.  Fold in the coffee mixture.  When combined, stir and swirl in a teaspoon or so (1 packet) instant coffee.  Leave it swirled to give that look or mix it in completely if you prefer a solid color soft brown ice cream.   Transfer to the container for the freezer, seal and freeze for about 5-6 hours.

 

Coffee mixture after whisking.  Now let it cool completely before adding in the whipped cream

Homemade Yogurt (... with starter culture and made in the oven)

 

 

I've posted my regular 'go to' homemade yogurt recipe here before (here is one from 2019) which I use dry milk powder (so I don't have to bother heating it) and a heating pad to incubate it. (Is that the right word?  ha ha.  Sounds weird.)

This time around I'm using half and half I wanted to use up - and most importantly, I gave my heating pad to a family member and don't have one right now.  I don't have a 'yogurt' maker nor do I have a yogurt button on my electric pressure cooker so I did it the old fashioned way... in the oven.

I also opted to sweeten it just a bit at the start instead of at the end.   This yogurt made with half and half is so incredibly thick and creamy - very very good.

Yogurt
With starter culture and made in the oven

 

1/2 gallon half and half
1 c unsweetened almond milk
1/3 - 1/2 c natural sweetener
dash of vanilla
2 T yogurt with live active cultures or a packet of yogurt culture starter

Mix the half and half and almond milk (if you are using almond milk in addition to half and half) with the natural sweetener in a large pot on the stove.  Over medium, heat slowly to 180 degrees.  Simmer at this temperature or as close to it (180-190) for about 10 minutes, stirring most of the time.

Cool the mixture to 110 either slowly letting it set or quickly with a cold water/ice bath.

Stir 1 cup of the warm mixture into the 2 T yogurt or the starter culture.

Add it all back into the big pot and stir.

Add some vanilla if you wish or leave it plain depending on what kind of yogurt you want.

Ladle it into jars at this point if you wish or you can leave it in one large container.

I added freeze dried fruit to the bottom of some of the cups and left some plain.

In a briefly warmed oven, set the tray of sealed jars, or the container of yogurt.

Leave the oven light on for warmth and leave alone for about 12 hours (all night works well).

Once set, chill the yogurt for at least 3 hours.

At this point you can add flavorings, fruit, etc. to the yogurt if you wish as well.    Keep refrigerated until using within 2 weeks.