We love this Coffee Ice Cream recipe and have added it to our favourite of all time collection.
- 300ml double cream
- Tin of condensed milk
- 2 shots of good quality espresso (we love the Jamaica Blue Signature Blend)
- 2 tablespoons of Kahlua
*Chocolate coated espresso beans to finish*
Freeze a 1L airtight container or 2 x 500ml containers a couple of hours. Whisk together all the ingredients until soft peak forms. Place into the frozen containers and top with chocolate covered coffee beans (a nice drizzle of chocolate source here is also recommended) and freeze for 6 hours. Serve and Enjoy!