Thermomix Coffee Ice Cream
A super easy frozen dessert recipe, made with 3 ingredients.
Servings: 8
Calories: 416kcal
Ingredients
- 600 mls thickened cream, full fat whipping cream
- 395 g sweetened condensed milk
- 100 g coffee essence, see notes
Instructions
- Insert the butterfly whisk into the Thermomix bowl. Add the cream and whip for 2-3 min/speed 3, with the measuring cup off. Timing varies depending on the quantity and freshness of the cream and how chilled it is.
- After 30 seconds, watch the cream carefully through the lid to avoid over-whipping. If it’s close but not quite ready, stop and check the consistency, then mix again in 3-second increments until stiff peaks form.
- Add the sweetened condensed milk and coffee essence and mix for 10 sec/speed 3. Scrape down the sides of the bowl with a spatula, then mix again for 10 sec/speed 3.
- Transfer the mixture to a freezer-proof container and freeze for 6 hours before serving.
Notes
Coffee Essence: If you're in Australia, I recommend Bushells Coffee & Chicory Essence, which comes in a 250ml bottle. If you're in the UK, Camp Chicory & Coffee Essence is a great alternative - it looks very similar to Bushells. The quantity used might seem like a lot, but it helps balance the sweetness of the condensed milk.
Storage: Store the coffee ice cream in an airtight container in the freezer. Cover the surface with grease-proof paper to minimise air exposure and maintain a smooth texture. It's best consumed within 2 weeks.
Nutrition
Serving: 1g | Calories: 416kcal | Carbohydrates: 29g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 83mg | Sugar: 29g
