Coffee Ice Cream

 

I have made this velvety whipped ice cream many times... double chocolate peanut butter, strawberry, rum raisin, mixed berry and chocolate chip were some of the flavours I made before. This coffee ice cream in all its adulating and urbanity is simply scrumptious even for the light coffee connoisseur. I added bits of chocolate cake, as surprisingly I had a slice... or two to spare, you don't have to though, it just heightens and gourmets its luscious texture and robust taste.  

Coffee Ice Cream

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1 pint (473ml) whipping cream or heavy cream

1 can (14oz) Sweetened Condensed Milk

1 teaspoon vanilla extract

2 tablespoon instant coffee crystals

 

chocolate cake chunks, optional  

Using a mortar and pestle, place the instant coffee crystals in the mortar and using the pestle grind the coffee crystals to a fine powder. Set aside. 

Cut chocolate cake slices into bite sized pieces, if using, set aside.  

Place the whipping cream into a large mixing bowl. Using a handheld mixer whip the whipping cream until soft peaks form. Add the condensed milk, vanilla extract and ground coffee crystals. Blend until thick.   

Using a spatula fold in the chocolate cake pieces if using, until blended.

Then pour the ice cream mixture into a clean freezer proof plastic container, I didn't have one quite large enough so I ended up pouring it into two containers. Lightly sprinkle with graham cracker crumbs and extra crushed coffee crystals, if you wish.

Cover and freeze for at least 6 hours or overnight. 

Notes: I use a large metal mixing bowl that I place in the freezer with the beaters, for an hour or two before wanting to make the ice cream, to help speed the whipping process along and keep things chilled.