Coffee Ice Cream
Create a luxurious and decadent frozen dessert with this recipe. The creamy layers of coffee and vanilla ice cream are beautifully complemented by rich chocolate sauce, creating a delightful treat that is perfect for any occasion. The luscious flavors come together in a harmonious balance, making every bite a truly indulgent experience. With a velvety texture and a hint of sweetness, this dessert is sure to impress your guests and leave them craving more.
— Constant Cookbook
Ingredients
- 280 ml double cream
- large can condensed milk
- 4 egg yolks
- 100g caster sugar
- 2 tbsp instant coffee powder
- 160 ml milk (to thin if necessary)
Instructions
- Leave the ice creams out at room temperature for a few mins to soften slightly. Brush a 1.2-litre loaf tin with the vegetable oil and line with cling film. Put 250g dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir to melt, then set aside to cool.
- Spoon half the coffee ice cream into the base of the tin and level the surface. Working quickly, spread over a quarter of the chocolate sauce, then half the vanilla ice cream and another quarter of chocolate sauce. Repeat with the remaining chocolate sauce and ice creams, finishing with a layer of chocolate sauce. Cover loosely with cling film and freeze for at least 2 hrs, or ideally overnight.
- Melt the remaining 50g chocolate in a heatproof bowl over a pan of simmering water. Lift the terrine out of the tin and turn out onto a plate. Drizzle with the melted chocolate and top with the crushed honeycomb or Maltesers. Cut into thick slices to serve.
Yield
Serves 6
Nutrition
- Calories: 387 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.1 milligram of sodium
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