A frozen coffee custard
hybrid product is disclosed, along with several formulations and manufacturing methods. A
single product serving has a
caffeine content equivalent to a serving of coffee, and formulations are provided using various dairy,
fiber, and sweetener sources that are combined to create a creamy and smooth texture similar to premium
ice cream. As a frozen product, consumers can enjoy their daily serving of coffee by simply opening the freezer. Additionally, the formulations utilize natural sweeteners to mitigate the adverse health effects of consuming processed sugars and
fiber to improve digestive and
heart health. The preferred embodiment discloses a frozen coffee custard
hybrid product comprising
whole milk in an amount in the range of 25 to 75 wt. %, heavy cream in an amount in the range of 5 to 20 wt. %, skim
powder in an amount in the range of 0.5 to 5 wt. %, an emulsifier in an amount in the range of 1 to 20 wt. %, sweetener in an amount in the range of 10 to 30 wt. %, and coffee in an amount in the range of 0.8 to 5 wt. %.