Light Coffee Cheesecake Ice Cream
A gently caffeinated, tiramisu-style coffee cheesecake with cultured-dairy tang, vanilla warmth, and a fine cocoa finish.
Balanced on paper; not physically tested yet.
Ingredients
Tap ingredients as you weigh them.
Coffee-cheesecake base
Tiramisu-style finish
The small print names the exact — often Dutch — products this recipe was calculated with. Equivalents work, but if a label differs materially, the formula deserves a recalculation.
Prepare
Dissolve and cool the coffee
Stir the 2.5 g instant coffee into 20 g just-boiled water until completely dissolved. Let it cool to room temperature. Instant coffee is deliberate here: it gives controlled coffee flavor without requiring an espresso machine or adding a large amount of coffee water.
Disperse the powders
In a completely dry bowl, thoroughly combine the skim milk powder, dextrose, guar gum, xanthan gum, and salt. Break up every visible lump and make sure the gums are evenly diluted before they touch liquid.
Blend the dairy
Combine the quark, buttermilk, light dairy spread, glycerin, vanilla, cooled coffee concentrate, and 80 drops (about 4 ml) of the specified liquid stevia in a tall blending jug. Blend with the blade submerged until the dairy spread is completely smooth without deliberately whipping in air.
Add the dry mixture
With the immersion blender running, gradually sprinkle in the dry mixture. Blend for another 30-45 seconds until completely uniform. The liquid base should taste like a lightly sweet tiramisu cheesecake rather than black coffee; frozen food will taste less sweet and aromatic.
Age the base
Cover and refrigerate for 4-12 hours so the milk powder, dairy proteins, and gums hydrate. Taste it cold before filling. Record the instant-coffee brand and any sweetener aftertaste rather than changing several ingredients in the first test.
Fill and freeze
Stir gently if any separation is visible, pour the approximately 465 g base into the NC300EU pint, confirm it is below the molded MAX FILL line, fit the storage lid, and freeze on a level surface for at least 24 hours.
Spin plan
Confirm the frozen surface is level, there is no tall hard hump, the pint remains below MAX FILL, and the base is within -12°C to -25°C.
Run Lite Ice Cream once.
If creamy, stop. If safely powdery or crumbly, scrape the sides inward and RE-SPIN once without automatically adding liquid. When creamy, sift the 2 g cocoa evenly over the surface and fold it through only lightly if desired.
Smooth leftovers flat before refreezing. When hard, rerun Lite Ice Cream rather than RE-SPIN; the refreeze behavior of this formula has not yet been tested.
Notebook
Development notes
This recipe combines the direction of jhermann’s Cheesecake Light (Deluxe) with the flavor logic of Lean Coffee (Deluxe), but it is rebuilt directly for one NC300EU pint. It does not copy the source recipes’ SweEX erythritol-xylitol blend, inulin, protein powder, alcohol, GMS, CMC, or stabilizer premix.
Ordinary instant coffee is not a compromise in this formula. It dissolves completely, is easy to weigh, and lets the first test use a restrained 2.5 g dose. Vanilla, cultured-dairy acidity, light dairy spread, and the cocoa finish push the result toward tiramisu and cheesecake rather than a bitter coffee-shop flavor.
The product assumptions use AH Magere kwark, AH Karnemelk, AH Zuivelspread light, Carrefour Stevia Classic liquid, and Blooker cocoa. The Carrefour product contains water, steviol glycosides, citric acid, and potassium sorbate. It is a refined plant extract, not an unprocessed stevia leaf product. Always match the stated sugar-equivalent sweetness and recalculate when a replacement label differs materially.
At approximately 37 g total sugars and 380 kcal per pint, this calculated version contains about 65% less sugar and 64% fewer calories than the site’s current tiramisu pint. It is therefore described as lower-sugar, not sugar-free. Skim milk powder still contributes useful body and protein, but its lactose counts as sugar.
Test notes
Not tested yet. Awaiting the first physical test batch.
- Freezer temperature:
- Frozen-base temperature before processing:
- Instant-coffee brand:
- First-spin texture:
- RE-SPIN required:
- Coffee intensity:
- Cheesecake tang:
- Tiramisu resemblance:
- Sweetness:
- Sweetener aftertaste:
- Glycerin visibility:
- Gumminess, chalkiness, or dryness:
- Cocoa finish:
- Sidewall ice:
- Melt and immediate serving texture:
- Refreeze result:
- Changes for the next batch:
Formula details PAC, POD, and solids for the curious
- Convention
- Sucrose = 1; includes dairy lactose, dextrose, glycerin, salt, and the stated sweetness equivalence of the liquid sweetener
- PAC
- 21.1
- POD
- 12.1
- Total solids
- 24%
- Fat
- 0.5%
- Protein
- 8%
- Formula values describe the approximately 465 g frozen base; the 2 g cocoa finish is included in nutrition but has a negligible effect on PAC and POD.
- PAC uses dextrose-monohydrate FPDF 1.9/POD 0.75, lactose FPDF 1.0/POD 0.2, glycerin FPDF 3.7/POD 0.7, and salt FPDF 5.9. The liquid sweetener supplies sweetness but essentially no PAC or bulk.
- At approximately 2.6% of the base, the 12 g glycerin is the main low-sugar softening tool. The 15 g dextrose is retained because a high-intensity sweetener cannot replace its freezing-point effect or solids.
- The measurable 0.5 g guar and 0.2 g xanthan provide approximately 0.15% active hydrocolloid in a 2.5:1 ratio. Quark protein and skim milk powder supply most of the body.
- Nutrition and composition are estimates based on current AH quark, buttermilk, light dairy-spread, Carrefour liquid-stevia, and Blooker labels plus representative skim-milk-powder, glycerin, dextrose-monohydrate, instant-coffee, and vanilla composition.
- Designed for immediate serving from an approximately -18°C freezer. The calculated PAC is intentionally at the firm end; a powdery first spin may need one RE-SPIN.