PREPARATION TIME: 10 MIN
A deep and compelling coffee ice cream that is almost embarrassingly easy. P.S No need for an ice cream machine, only Douwe Egberts!
- 2 tbsp Douwe Egberts espresso powder
- 300ml double cream
- 175g condensed milk
- 2 tbsp espresso liqueur
1. In a large bowl, whisk all four ingredients together until you have an airy caffe-latte-coloured mixture.
2. Fill a 1-pint airtight container and freeze for 6 hours or overnight.
3. Serve straight from the freezer.