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.