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My mother and I have this running joke between us. It basically goes that whenever we find a somewhat unique food product that we fall in love with, sooner or later, it’s taken of the market. Never to be seen again. A few years back, we found a cappuccino ice cream that happened to fall into this category. After about a couple of years this velvety, coffee-flavoured delicious thing disappeared from the market. And it hasn’t returned since. Maybe mum and I only like products no one else likes. Either way, the cappuccino ice cream has been sorely missed. But now, with my mother’s brand new Kenwood (which I got to unwrap – eek!) and ice cream maker attachment at hand, I finally got to recreate our long-lost friend. And it turned out am-azing.




2 eggs

75 grams or 2.6 oz. Tagatesse

460 grams or 1 lb. whipping cream

245 grams or 8.6 oz. whole milk (3,5% fat)

3.5 tablespoons of instant coffee (as it is, not mixed in with any liquid)

½ tablespoon of cinnamon

150 grams or 5.3 oz. of dark, sugar-free chocolate (chopped to the coarseness you like)




You can use a hand mixer or kitchen machine for this recipe – I used a hand mixer.


Whip the eggs to a fluffy, airy consistency for 1-2 minutes. Add the Tagatesse a little at a time until everything is fully combined (about 1 ½ minutes).



Mix the whipping cream and milk together with a spoon and add it to the egg mixture. Whisk for another few seconds to get everything smooth and even.



Add the cinnamon to the instant coffee and stir together. Now, add 2.5 tablespoons of this to the remaining ingredients and whisk until the coffee has dissolved.



Pour this into your ice cream maker as per the manufacturer’s instructions. In the last few minutes of the freezing process, add the chopped chocolate and remaining coffee and cinnamon mixture.




This ice cream is heaven with some coffee beans and chocolate on top 🙂



PS: If you don’t have an ice cream maker, pour the finished base into a suitable container and place it in the freezer. Make sure to stir it often (every 5-10 minutes) in the freezing process. It’s won’t be as creamy, but it’ll still taste great 🙂

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