Sugar-free coffee ice cream recipe: it’s made in a bottle.

Procedure

1. Prepare the instant coffee:  In a bowl, stir the instant coffee with hot water until completely dissolved. Let the mixture cool to room temperature.
2. Combine the ingredients in the bottle:  Pour the light cream, stevia, and cooled instant coffee into the clean bottle. Close the bottle tightly.
3. Shake vigorously:  Shake the bottle vigorously for about 5-10 minutes, until the ingredients are well combined and the cream has begun to whip slightly. If you prefer, you can use a whisk to lightly whip the cream before pouring it into the bottle, but this is not strictly necessary.
4. Freezing:  Place the bottle in the freezer and let it freeze for at least 4 hours, preferably overnight. During the first few hours of freezing, shake the bottle every 30-60 minutes to break up any ice crystals and ensure a creamier consistency.
5. Serving:  Before serving, let the bottle sit at room temperature for about 5-10 minutes to soften the ice cream slightly. You can then cut the bottle to remove the ice cream or use a spoon to serve it directly.

Advice

• For a more intense flavor, you can add an extra teaspoon of instant coffee.
• If you prefer a different sweetener, such as sugar or honey, you can substitute stevia, keeping the proportions according to your taste.
• For a richer variation, you can add a pinch of vanilla or a dusting of bitter cocoa.

Making  coffee ice cream  using this technique is not only fun and simple, but it also gives you control over the ingredients, ensuring a light dessert suitable for those looking to reduce calories without sacrificing flavor.