Share this!
Coffee swirl ice-cream
- 90g milk chocolate
- 2 tbsp butter
- 50ml cream
- 4 tbsp Jacobs coffee, diluted in ¼ cup hot water
- 300 ml double cream
- 1 tin condensed milk
- 4 tbsp Jacobs coffee
- 2 tbsp coffee liqueur (optional)
-
Melt together chocolate, butter, cream and Jacobs coffee.
-
Whisk together cream, condensed milk, Jacobs coffee granules and coffee liqueur until soft peaks form.
-
Pour 1/3 ice cream into a freezer safe dish or un-lined metal loaf tin.
-
Drizzle over 1/3 of the swirl mixture then top with another 1/3 of ice cream.
-
Repeat layering until the rest of the ice cream and swirl mixture is used up, ending with the swirl mixture.
-
Cover then freeze until set completely.
-
Scoop to serve – best enjoyed as part of an affogato*.
