Can’t decide between a chilly treat or a lively cup of coffee to perk you up on a hot day? Our no-churn recipe combines the best of both, for an ice cream that’s as easy to make as it is to eat!
Preparation time
2 hours, 15 minutes
Serves
6
Ingredients
• 4 Respectful eggs, separated
• 100g caster sugar
• 300ml double cream
• 1 teaspoon vanilla extract
• 2-3 tablespoons espresso/coffee extract
Method
- Begin by whisking the egg whites in a large bowl, until they form stiff peaks.
- Gradually add in the caster sugar and continue whisking, until the peaks become glossy.
- Fold the cream and egg yolks, along with the vanilla and coffee, into the meringue mixture until well incorporated.
- Pour the delicious ice cream mixture into a freezer-safe container of your choice and pop into the freezer for two hours.
- Once your ice cream has set, serve in your favourite bowl or in a crispy cone for a summer treat. For an eco-friendly extra, why not reach into the bottom of the biscuit tin and crumble stray cookie chunks over your ice cream, to make a crunchy topping and cut down on food waste.
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