How to Make
Coffee Choc Chip No Churn Ice Cream
Time
20 Minutes + Overnight Chilling
Difficulty
Easy
Serves
1 Pint
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1.
Pour the double cream into a large bowl and whisk together until soft peaks form. Add the condensed milk and whisk it through.
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2.
Add the instant coffee powder and double shot of coffee and whisk them into the cream and condensed milk until you have a gorgeous coffee coloured smooth and thickened mixture.
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3.
Add ¾ of the chopped dark chocolate and fold them through.
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4.
Pour the ice cream into a container such as a 2lb loaf tin or a ice cream tub and top with the remaining chopped dark chocolate.
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5.
Freeze for 6 hours or overnight.
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6.
Serve in a waffle cone or a bowl topped with a sprinkle of shaved chocolate.
