Cappuccino froth ice

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Cappuccino froth ice

Suitable for vegans
Category Drinks
Serves 6
Preparation 8 mins + freezing
Cooking 5 mins

Rating: Rated 0 / 5 (0 ratings)

GO VEGAN: Vegans can combine soya milk and the coffee syrup, then freeze to make a slush or granita.
My granny made this all the time. It was a real standby, as she always kept a few tins of evaporated milk in the fridge in the summer in case of need! The milk needs to be really well chilled so leave it in the fridge for at least 24 hours. Grandma used Camp Coffee Essence – in all probability it was a recipe first seen on the bottle. It gave the ice a rather appropriate khaki colour. I'm not a big fan, preferring my chicory in a salad or braised, so I developed my own 'coffee essence'.
I tried experimenting with other flavours – chocolate, orange, lemon – but none really work with the distinctive caramel-ish back note of the milk like coffee does. This quantity of coffee syrup is enough to make the ice with some extra to drizzle.


  • 100ml double or triple strength espresso or similar coffee
  • 400ml can evaporated milk, well chilled (see above)
  • 100g sugar


Stage 1

Put the coffee in a small pan with the sugar, stir until dissolved then bring to the boil. Boil hard until reduced by a third, then cool quickly by standing the pan in a sink of cold water.

Stage 2

Pour the milk into a mixing bowl and, with an electric or rotary whisk, whip until the milk is a solid foam about 4 times its original volume. Whisk in most of the cooled syrup, reserving a tablespoon to drizzle on the finished ice.

Stage 3

Scrape into a plastic lidded container and cover. Label – you might mistake for soup when it's frozen! – and put in the freezer. Leave at least 2 hours then serve in scoops in little coffee cups or sundae glasses.


Cappuccino froth ice


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 169g
  • Fat: 6.5g
  • Saturated fat: 4g
  • Protein: 6g
  • Carbohydrates: 23.5g
  • Sugars: 23g
  • Fibre: 0g
  • Salt: 0.3g

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