Coffee ice cream

Whip 300 ml double cream to soft peaks, fold in a tin of sweetened condensed milk and 2 tablespoons of cooled espresso or instant coffee dissolved in a little hot water. Freeze in a covered container for at least 6 hours.

Leave it at room temperature for about 5–10 minutes, until a scoop slides through without the surface turning runny. A warm scoop also makes neat portions.

Keep it tightly covered in the freezer, ideally at −18 °C, and return it promptly after serving. Pressing baking parchment against the surface before replacing the lid helps limit icy crystals.

Serve it with warm chocolate cake, brownies or a crisp biscuit; toasted hazelnuts make a good crunchy topping. For an affogato-style dessert, pour a shot of hot espresso over a scoop just before eating.

Yes: use it in a milkshake, sandwich it between chocolate biscuits, or serve it alongside warm fruit crumble. Its coffee flavour works especially well with chocolate and toasted nuts.

It can: coffee, espresso or coffee extract contributes caffeine, but the amount varies with the recipe and serving. Decaffeinated coffee ice cream is available; check the ingredients if you need to avoid caffeine.

Mocha cream ice cream has more energy per 100 g: 291 kcal, compared with 171 kcal in coffee ice cream. Mocha usually combines coffee with chocolate, while coffee ice cream centres on coffee flavour.