Looking for a dessert that’s both sophisticated and easy to make? This Espresso Milo-tini Ice Cream is your answer. With just a few ingredients, you can create a gourmet treat that’s sure to impress. Whether you’re a coffee aficionado or just in need of a sweet escape, this recipe is a must-try.
Ingredients:
- 395g tin sweetened condensed milk
- 600ml single cream
- 2tbsp freeze dried instant coffee powder
- 20ml coffee liqueur (such as Tia Maria or Kahlua)
- 2 tbsp Milo, to dust over
Method:
In a large bowl, whisk together the sweetened condensed milk, instant coffee powder and coffee liqueur until well combined.
In a separate bowl, whip the heavy cream until it forms stiff peaks.
Gently fold the whipped cream into the coffee mixture until completely incorporated, taking care not to overcook the cream.
Pour into a freezer-safe container and freeze for about 2 hours, or until just beginning to set.
Remove from the freezer and stir well to break up any ice crystals. Sprinkle the Milo evenly over the top.
Cover and freeze for a further 4 hours or until firm.
Before serving, allow the ice cream to come to room temperature for a few minutes to soften slightly and make it easier to scoop.
