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Coffee Almond Ice Cream Log

Serves 6-8


  • 2 egg whites
  • 1/4 cup caster sugar
  • 1 tablespoon instant coffee powder
  • 1 tablespoon hot water
  • 300ml Australian thickened cream
  • 1/2 cup chopped almonds
  • fresh fruit, for serving
Download Recipe (PDF)


  1. Beat egg whites until stiff and gradually beat in sugar until a firm meringue forms. Dissolve coffee in hot water and fold into egg whites. Beat cream until soft peaks form and fold into egg white mxture. Sprinkle almonds over the base of a 4 cup log pan and spoon mixture on top. Cover and freeze until firm. To unmould, carefully immerse mould in hot water up to the rim and invert onto a serving plate. Serve sliced, with fresh fruit.

Nutritional Information

Nutrients per serve:
Energy (kj) 777
Protein (g) 2
Fat, Total (g) 16
Carbohydrates (g) 8
Sodium (mg) 0
Calcium (mg) 34
Iron (mg) 0


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