I found this recipe before our gf days and it is a great summer treat. As a busy working mum, I don’t have time to labour in the kitchen for hours on end so I do tend to look for simplicity in recipes. The ice cream is deliciously smooth and won’t last long.
300 ml double cream
175 g condensed milk
1 teaspoon instant coffee granules
2 tablespoons espresso or coffee liqueur
Whisk all ingredients together in a bowl until soft picks form and you have a gorgeous, latte-coloured airy mixture and then fill an airtight container and freeze for six hours or overnight.