Ice cream. It’s our first port of call when the sun comes out. However you enjoy yours – whether it’s scoop, sundae or straight-from-the-tub-when-no-one’s-looking – you need a top ice cream to see you through the summer.
Good job we’ve got one, then! We’ve given our favourite summer pud a caffeine kick and created a no-churn coffee ice creamrecipe that’s n-ice and easy. No ice cream machine required! Its dreamy texture and lush, coffee flavour are the perfect salvation for sun-drenched days. Infusing the cream overnight is a great tip, too, as it gives your ice cream a decadent coffee taste that’s rich but still refreshing. Enjoy this no-churn coffee ice cream as it is or go all-out extravagance with a piled-high sundae. Two spoons, please!
So what are you waiting for? Run the tip of your spoon temptingly over the top, place that lovely morsel in your mouth and let it linger on your tongue. And then gobble up a third scoop – because this ice cream is the best yet!
Ingredients
600ml double cream
40g coarsely ground coffee beans
1 397g can sweetened condensed milk
100g dark chocolate, roughly chopped
Pinch salt
1 tsp vanilla extract
Method
The night before, infuse the cream with the coffee. Put the double cream and ground coffee into a tub. Mix until fully combined, cover and leave in the fridge overnight.
Strain the infused cream using a muslin cloth. You can pick these up for next to nothing at cooking shops and department stores. You’ll need 450ml of infused cream in total.
Add the vanilla extract and salt to the cream and whisk using an electric whisk until you get soft peaks. Fold a little of the condensed milk into the cream to loosen it, and then fold in the remaining condensed milk and most of the chopped chocolate.
Pour the mixture into a container or loaf cake tin and sprinkle with the remaining chocolate. Lightly press a layer of cling film onto the top of your ice cream to prevent ice crystals from forming.
Leave in the freezer overnight.
You’ve just finished your homemade coffee ice cream – cone-gratulations!
(Pssst… why not drizzle with melted chocolate and crushed biscuits for a true choco-mocha treat?)
Need some proper coffee for your ice cream? Head over to the Two Chimps shop for serious coffee coolness…
Meet the chimp behind this article!
Head Chimp founded Two Chimps alongside Laura in 2016 after being self-employed from the age of 21. He caught the coffee bug from using an at-home roaster, and the rest is history!
What Andy does outside of the treehouse:
When the weather’s nice, Andy loves going on bike rides with his trusty sidekick, microchimp Felix (who always leads the way, of course). Andy also enjoys spending time tending to the family’s vegetable garden, and looking after their at-home farmyard, which includes a cat, two guinea pigs, and six chickens!
Andy says…
“I believe every day is a school day, and I’m always looking for opportunities to stick my head in a book and absorb new knowledge. I also love a problem to solve and fix – there’s no such thing as problems, only solutions.”
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