If you are a serious coffee lover like me, you will appreciate the intense flavours of freshly brewed espresso and ground coffee beans in this delicious yet simple to make ice cream. No custards to make – just coffee, some sugar and cream. Oh, and choc chips for good measure!
No ice cream maker? Head on over to Delicieux to WIN a Cuisinart Ice cream maker (closes Sun 4 March, Australian residents only).
While the recipe has been right under my nose eversince I got my Cuisinart ice cream maker, it was Chanel who first alerted me to its existence. I knew I had to make it, after all coffee and chocolate and an occasional glass of red wine is what my doctor had ordered to alleviate those nasty migranes I sometimes get. Now, I can do that on a hot day with a scoop or two of this cool treat.
I can imagine the ice cream going extremely well with an oozy chocolate fondant cake or in a double hit affogato, but it’s just as delicious
eaten straight out of the tub, in a waffle cone or a cup.
- 1 cup skim milk, well chilled
- ¾ cup granulated sugar
- 60ml espresso coffee, chilled
- 2 tbsp freshly ground coffee
- 2 tbsp cocoa powder
- ¼ cup dark chocolate (chips), chopped finely
- 2 cups heavy cream, well chilled
- 1 teaspoon pure vanilla extract
- in a medium bowl, whisk together the milk, vanilla, sugar, cocoa powder, espresso and ground coffee until the sugar is dissolved.
- In another bowl, whip the cream until soft peaks form.
- Add whipped cream and chopped chocolate to the coffee milk mixture and whisk gently to combine.
- Turn the machine on, pour the mixture into freezer bowl and let mix until thickened, about 25 – 30 minutes.
- Transfer to a chiled loaf tin or an airtight container and freeze for 2 hours before serving.
- The ice cream is ready to serve even after longer chilling time – the cream keeps it scoopable at all times.