COFFEE ICE-CREAM

By christytam96

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Rate this recipe 2.5/5 (77 Votes)

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Mille-feuille of asparagus and...

LEMON BISCUIT ICE-CREAM- by Jodie

Ingredients

300ml double cream
175g condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

1) Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture.

2) Fill 2 x 500ml / 1 x 1-pint airtight containers, and freeze for 6 hours or overnight.

Serve straight from the freezer.

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