If you’re a coffee and ice cream lover, you NEED to make this no churn coffee ice cream. It’s really easy to make and taste absolutely incredible. You’ll have a creamy no-churn coffee ice cream to enjoy on its own, or with your favourite topping. Why not try rich dark chocolate and crisp, crunchy almonds.

Ingredients:

• 600ml double cream

• 40g coarsely ground coffee (cafetiere grind is great)

• Pinch salt

• 1 tsp vanilla extract

• 397g can sweetened condensed milk

Method:

• Start by infusing the cream with the coffee by adding the double cream and ground coffee to a sealable container. Mix well, seal, and leave in the fridge overnight.

• Use a muslin cloth or very fine sieve to strain the infused cream into a large bowl, reserving the coffee grounds as these can be repurposed! You will need 450ml of infused cream in total.

• Add the vanilla extract and salt to the cream.

• Whisk the cream using an electric whisk until it forms soft peaks. Gradually fold small amounts of the condensed milk into the cream to loosen, then continue to gently fold the remainder of the cream into the mixture.

• Carefully pour the mixture into a container or loaf cake tin and sprinkle over some flaky salt.

• Lightly press some cling film onto the top of your ice cream to prevent ice crystals from forming. Leave in the freezer overnight.

• Remove from the freezer 15 minutes before serving to all the ice cream to soften. Run an ice cream scoop or large spoon under warm water to help form perfect balls of ice cream.