BUT it has milk powder and sugar in it, so it will likely make your ice cream overly soft. You could always adjust your recipe. But for making coffee ice cream, it’s best to use espresso powder, or just instant coffee with no other ingredients.
Heyitscrochet
I always use Pero (powdered coffee substitute of barley, malted barley, chicory, and rye) for my coffee ice cream. Recipe came from a health food store where I ran the restaurant. I’ve tried using all sorts of real coffee, but like the flavor of Pero ice cream the best.
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From a cursory look at the ingredients, yes.
BUT it has milk powder and sugar in it, so it will likely make your ice cream overly soft. You could always adjust your recipe. But for making coffee ice cream, it’s best to use espresso powder, or just instant coffee with no other ingredients.
I always use Pero (powdered coffee substitute of barley, malted barley, chicory, and rye) for my coffee ice cream. Recipe came from a health food store where I ran the restaurant. I’ve tried using all sorts of real coffee, but like the flavor of Pero ice cream the best.