No-Churn Coffee and Chocolate Ice Cream
Enjoy a very n-ice coffee treat with this easy coffee ice cream recipe! Use freshly roasted coffee for the best flavour – we love Rutland-based coffee roasters Two Chimps!
Ingredients and Method
Ingredients
- 40g Specialty coffee beans
- 800ml Double cream
- Pinch Of salt
- 1 tsp Vanilla extract
- 397g Condensed milk
- 100g Milk or dark chocolate - roughly chopped
Method
- Set your Kilner Coffee Grinder to a coarse grind size setting. Add the beans to the hopper and turn the handle to grind the beans.
- Pop the freshly ground coffee into a sealable tub and add the cream. Mix well and place in the fridge overnight to infuse.
- Use your Kilner Muslin Square to strain the mixture into another bowl. Squeeze well to get as much infused cream as possible.
- Mix in the vanilla extract and salt.
- Whisk the cream mixture with an electric whisk until you get soft peaks. Add a couple of spoonfuls of condensed milk and fold into the cream (this helps to loosen it). Fold in the remaining condensed milk and most of the chopped chocolate.
- Pour the mixture into your Kilner Fresh Storage container and sprinkle over the rest of the chocolate. Take a piece of cling film and lightly press it onto the top of your coffee ice cream to prevent ice crystals from forming.
- Place in the freezer for 24 hours.
- Remove from the freezer 15 minutes before serving and then scoop into bowls or cones. Enjoy!
