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Low Fat Coffee Ice Cream RecipeChoose this yummy and easy-to-make low fat coffee ice cream recipe and you will still be able to enjoy ice cream even though you are keeping the calories low. 
6 servingsIngredients 25 g/1 oz plain dark chocolate 225 g/8 oz ricotta cheese 5 tbsp low-fat natural yogurt 85 g/3 oz brown sugar 175 ml/6 oz strong black coffee, cooled and chilled ½ tsp ground cinnamon dash of vanilla essence 25g/1 oz chocolate curls, to decorate Preparation Grate the chocolate and reserve. Place the ricotta cheese, yogurt and sugar in a blender or food processor and process until a smooth purée forms. Transfer to a large bowl and beat in the coffee, cinnamon, vanilla essence and grated chocolate. Spoon the mixture into a freezer proof container and freeze for 1 ½ hours, or until slushy. Remove from the freezer, turn into a bowl and beat. Return to the container and freeze for 1½ hours. Repeat the beating and freezing process twice more before serving in scoops, decorated with with chocolate curls. Alternatively, leave in the freezer until 15 minutes before serving, then transfer to the refrigerator to soften slightly before scooping.
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