A delicious summer treat, easy to make.
For coffee syrup | ||
Cream/Whole milk | 1/4 Cup (4 tbs) | |
Instant coffee | 2 Tablespoon | |
For ice cream base | ||
Cream | 1 Cup (16 tbs) | |
Condensed milk/Sugar | 200 Gram | |
Vanilla bean paste | 1 Teaspoon | |
Mini chocolate chips | 1 Tablespoon |
MAKING
Place a saucepan, over the medium heat and pour cream. Bring to a boil and turn off the stove.
Add instant coffee and stir; let it cool.
In a chilled plastic container, pour cream and whip until soft peak forms.
Add in the condensed milk and whip again.
Stir in the vanilla bean paste. Place in the refrigerator to set.
After a few hours take out the ice cream base from the fridge and stir in the coffee mixture, followed by the chocolate chips and give a good stir.
Refrigerate for 6 – 8 hours.
SERVING
Serve for dessert.
Serving size
Calories 308Calories from Fat 49
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 137 mg5.71%
Total Carbohydrates 60 g20%
Dietary Fiber %
Sugars 36 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet