Coffee Ice Cream
There’s ice cream for children’s parties, and then there’s ice cream for grown-ups. This is the mature version is for all coffee lovers who find the idea of the coffee flavour being intended solely for beverages a nonsense. We all know that if you can make ice cream out of milk, there’s no better flavour partner than coffee.
Ingredients (4 servings)
1 capsule of Sjöstrand Espresso N°4
220g condensed coconut milk
2,5 dl cream of your choice
1 electrical whisk (or a manual whisk powered by arm muscles)
1 cup (for espresso brewing)
1 freezer safe container
1 Ice cream scoop
Step 1. Brew a cup of espresso. Let it cool.
Step 2. In the small bowl, whisk the cream well until it’s firm and doesn’t have a butter-like consistency.
Step 3. Pour the condensed milk in the other bowl. Add in the espresso. Whisk it together on medium speed.
Step 4. Carefully fold in the whipped cream to the coffee and condensed milk mixture with your spatula.
Step 5. Pour your mixture into the freezer safe container and let it freeze overnight, or at least 8 hours.
Step 6. Scoop and decorate it with chocolate sauce. Serve it cold.
Step 7. Stay away from any kids and enjoy.