Use a small amount of concentrated coffee
Instant espresso powder gives a clear coffee flavour with little added water. A large mug of brewed coffee would make the frozen base more watery and change the texture. The tablespoon in the method is enough to dissolve the powder before it joins the dairy.
Powders vary in intensity and bitterness. Two teaspoons give a starting point; choose a product you enjoy and check its preparation instructions. Do not substitute coffee grounds, which remain gritty and are not intended to dissolve.
Cooling is essential
The coffee mixture must be cool before it meets whipped cream. A hot concentrated spoonful may seem small, but it can still soften part of the foam and encourage uneven mixing. Let it cool while preparing the bowls and measuring condensed milk.
Stirring the coffee into condensed milk first distributes it evenly. Adding dark coffee directly to a large bowl of whipped cream can leave streaks that tempt you to overmix.
Keep the air you have whipped in
This recipe uses pre-whipped cream rather than an ice cream machine. Soft peaks provide useful air while still folding smoothly. Very stiff cream creates little clumps that are difficult to combine without vigorous stirring.
The first spoonful loosens the heavier condensed milk mixture. Fold the remainder with broad movements from the bottom of the bowl, turning the bowl as you work. Stop at a uniform pale coffee colour rather than continuing until every bubble disappears.
Caffeine and serving size
This dessert contains coffee and should be identified as such. Caffeine content depends on the actual powder, so the recipe does not claim a fixed amount per serving. Keep that in mind when offering it to children or people limiting caffeine.
Decaffeinated instant coffee can be used for a lower-caffeine version, though decaf is not necessarily completely caffeine-free. The condensed-milk base is rich and sweet, making small scoops a sensible starting serving.
Choose simple accompaniments
A plain biscuit or a little grated chocolate can accompany the ice cream, but a large caramel drizzle may hide the coffee flavour. Taste the first batch plain before adding several sweet toppings.
A shallow container is easier to scoop than a narrow deep jar. If the ice cream is very firm, allow a brief softening period and then return the rest to the freezer; do not repeatedly thaw the whole batch.
What you'll need
- 300 ml cold double cream
- 200 g sweetened condensed milk
- 2 tsp instant espresso powder
- 1 tbsp just-boiled water
- ½ tsp vanilla extract, optional
Let's make it
- Stir espresso powder into the tablespoon of hot water until dissolved. Cool completely.
- Mix cooled coffee with condensed milk and optional vanilla in a bowl.
- Whip cold cream to soft peaks. Fold a spoonful into the coffee mixture to loosen it, then fold that mixture gently into the remaining cream.
- Transfer to a covered freezer-safe container of about 1 litre capacity. Level the surface and freeze at least 8 hours, preferably overnight.
- Let stand briefly before scooping if very firm. Return the container to the freezer promptly.
Make it your own
Use decaffeinated instant coffee if preferred.
A small amount of finely grated chocolate can be folded in for coffee-chocolate flecks, introducing any allergens shown on its label.
Keeping it fresh
Keep covered in the freezer at about −18°C and use within one month for best quality. Label the date.
Do not refreeze melted servings or return them to the storage container.
Allergen notes
Contains milk. Check coffee powder, vanilla and optional chocolate labels for additional ingredients.
