Cremora ice cream
Recipe type: Dessert
  • 2¼ cups (8 ounces) coffee creamer such as Coffee Mate or Cremora
  • 1 cup boiling water
  • 1 14-ounce can sweetened condensed milk
  • ¼ cup lemon juice
  • 2 cups heavy whipping cream
  1. Combine the coffee creamer and water in a large mixing bowl while whisking, to form a smooth, milky liquid.
  2. Add the condensed milk and lemon juice and whisk until blended.
  3. Pour in the cream and mix well.
  4. Place in the freezer for 2 hours until the mixture starts to freeze around the edge of the bowl.
  5. Beat at medium speed for 5 minutes. Return to the freezer.
  6. After 1 hour, remove from the freezer and beat for 5 minutes at medium-high speed. Return to the freezer.
  7. After 30 minutes, beat for approximately 5 minutes until the mixture is thick, light, and smooth.
  8. Scrape into a suitable dish and return to the freezer for at least an hour before serving.
When beating any mixture to incorporate air, it is better to beat at a medium speed initially so that many small, stable air pockets are formed. // This ice cream can be served, partially frozen, as a delicious soft-serve. // This ice cream can also be made in an ice cream maker. Follow the manufacturer’s instructions, once all the ingredients have been mixed together. To avoid the frozen layer around the inside of the container, add about a teaspoon of alcohol to the container before adding the other ingredient(s). A little vodka if no flavor is desired – or else Cointreau, Grand Marnier, Amarula, Baileys or Kahlua. Take your pick – or use whatever you have in stock!
Recipe by Cape Point Press at