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Shops are as usual during Public Holidays

Coffee Choc Chip No Churn Ice Cream

Ingredients 

  • 300ml double cream
  • 175g condensed milk
  • 2 tablespoons instant coffee powder
  • Double shot of Whittard Monsoon Malabar Dark Roast
  • 100g dark chocolate chopped

Instructions

  • Pour the double cream into a large bowl and whisk together until soft peaks form. Add the condensed milk and whisk it through.
  • Add the instant coffee powder and double shot of coffee and whisk them into the cream and condensed milk until you have a gorgeous coffee coloured smooth and thickened mixture.
  • Add ¾ of the chopped dark chocolate and fold them through.
  • Pour the ice cream into a container such as a 2lb loaf tin or a ice cream tub and top with the remaining chopped dark chocolate.
  • Freeze for 6 hours or overnight.
  • Serve in a waffle cone or a bowl topped with a sprinkle of shaved chocolate.

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