Mediterranean-Style Coffee Ice Cream
This lighter, refreshing version of coffee ice cream is made without heavy cream, uses natural sweeteners, and focuses on balance. It’s creamy, slightly sweet, and full of bold coffee flavor — perfect as a mindful treat within the Mediterranean lifestyle.
Timing
- Prep Time: 10 minutes
- Chill Time: 2–3 hours
- Freeze Time: 4–6 hours
- Total Time: 6–8 hours
Ingredients (Makes ~1 quart)
2 cups unsweetened Greek yogurt (preferably 2% or whole for creaminess)
1 cup unsweetened almond milk (or oat milk)
⅓ cup honey or pure maple syrup (adjust to taste)
2 tbsp instant coffee granules (or 3 tbsp espresso, cooled)
1 tsp vanilla extract
Pinch of sea salt
Optional: 2 tbsp dark chocolate shavings (70% cocoa or higher)
Instructions
Step 1: Mix the Base
In a bowl, whisk together Greek yogurt, almond milk, honey, instant coffee, vanilla, and salt until smooth.
Taste and adjust sweetness or coffee strength.
Step 2: Chill
Cover and refrigerate for 2–3 hours until mixture is cold.
Step 3: Freeze
If you have an ice cream maker: churn according to instructions (20–25 minutes), then freeze 4–6 hours.
No ice cream maker: pour mixture into a shallow dish and freeze, stirring every 30 minutes for about 3–4 hours to break up crystals and create a creamy texture.
Step 4: Serve
Scoop into bowls and top with a drizzle of honey, chopped nuts, or dark chocolate shavings.
Tips
Use whole-milk Greek yogurt for a richer, more authentic Mediterranean feel.
Swap honey with dates blended into a paste for natural sweetness.
Add a sprinkle of cinnamon or cardamom for a Mediterranean spice touch.
Nutrition (per ½ cup serving – approx.)
Calories: 140
Protein: 8g
Carbs: 18g
Fat: 4g
Sugars: 15g (from honey + yogurt)
Caffeine: ~25–30mg
✅ Compared to traditional ice cream, this version is higher in protein, lower in saturated fat, and naturally sweetened, making it more suitable for the Mediterranean diet.
❓ Q/A – Mediterranean-Style Coffee Ice Cream
Q1: Can I make this dairy-free?
Yes! Use unsweetened coconut milk or almond milk yogurt instead of Greek yogurt, and full-fat coconut milk instead of regular milk for creaminess.
Q2: Is this recipe suitable for weight loss on the Mediterranean diet?
Yes, when eaten in moderation. It’s lower in saturated fat and calories compared to traditional ice cream and offers protein from yogurt.
Q3: Can I use brewed coffee instead of instant coffee?
Yes, just make sure it’s strong and cooled before mixing. About ¼ cup of espresso or strong brewed coffee works well.
Q4: How do I keep it creamy without an ice cream maker?
Stir the mixture every 30 minutes while freezing to break up ice crystals. Adding 1 tbsp olive oil or a little honey also helps keep it smoother.
Q5: How long can I store it?
Up to 2 weeks in the freezer in an airtight container. For the best texture, let it sit at room temp for 5 minutes before scooping.
Q6: Can I make it sugar-free?
Yes, replace honey/maple syrup with stevia, monk fruit, or date paste for a natural alternative.
Q7: What toppings go well with this ice cream?
Crushed pistachios, shaved dark chocolate, cinnamon, or a drizzle of extra-virgin olive oil for a true Mediterranean twist.
Extra Tips
Use Whole-Milk Yogurt – It makes the ice cream richer and creamier without needing heavy cream.
Balance Sweetness – Start with less honey/maple syrup and adjust to your taste.
Boost Flavor – Add cinnamon, cardamom, or even a splash of orange zest for a unique Mediterranean touch.
Portion Control – Enjoy small bowls — Mediterranean diet is about moderation, not restriction.
Serve with Fruit – Pair with figs, dates, or fresh berries for natural sweetness and fiber.