AuthorCarol RidehalghCategorySliding Stop SweetsDifficultyBeginnerThis has to be the easiest recipe on the planet — yet it totally delivers on flavour. In the photo it is served with the Chocolate Cake recipe in my cookbook, page 127.
Allow 8 hours or more for it to freeze before serving.
Measure the coffee powder into a mug and add 4 level tablespoons of boiling water.
Stir to dissolve the coffee, then leave to cool.
When the coffee is cold, weigh the cream into the bowl of a stand mixer with the whisk attachment. Whisk the cream until it is just starting to hold its shape.
Add the condensed milk to the cream and continue to whisk until it is thickish.
Add the dissolved coffee and mix just enough to incorporate.
Transfer the ice cream to a recycled ice cream tub(s) and pop into the freezer a minimum of 8 hours/overnight to set.
Ingredients
Directions
Measure the coffee powder into a mug and add 4 level tablespoons of boiling water.
Stir to dissolve the coffee, then leave to cool.
When the coffee is cold, weigh the cream into the bowl of a stand mixer with the whisk attachment. Whisk the cream until it is just starting to hold its shape.
Add the condensed milk to the cream and continue to whisk until it is thickish.
Add the dissolved coffee and mix just enough to incorporate.
Transfer the ice cream to a recycled ice cream tub(s) and pop into the freezer a minimum of 8 hours/overnight to set.
Made this last night, it’s so good and easy !! 😋😋
Thank you Carol for sharing this with us.
Brilliant, so pleased you liked it Christine and thanks for the feedback 😊