Coffee ice cream with pecans
You can make your own espresso coffee ice cream at home without using an ice cream maker and without churning. It is perfect for when you want to make a delicious homemade dessert without having to use the oven.
Ingredients
- 700 ml double cream
- 350 g condensed milk
- 2 shots espresso
- 22 g pecans
- 3 tablespoon caramel sauce
Instructions
- Place the cream in a large bowl and whisk until it forms soft peaks.
- Add the condensed milk and espresso and whisk again until the mixture thickens.
- Break the pecans into small pieces, add to the other ingredients and mix.
- Transfer to a container suitable for the freezer. Form some troughs in the mixture and drizzle caramel sauce into the troughs. Drizzle the remainder over the top.
- Put the lid on the container and place in the freezer for about 6 hours or until frozen.
- Remove the tub from the freezer about 15 minutes before you wish to serve to allow the ice cream to soften.
- Scoop the ice cream into bowls. Sprinkle a few broken nuts over the top and add a drizzle of caramel sauce before serving.
- Store the ice cream in the freezer and eat within a week.
Notes
To serve
Place scoops of ice cream in serving bowls. Sprinkle a few broken nuts over the top of the ice cream and add an extra drizzle of caramel sauce before serving.
To store
Store your homemade coffee and pecan ice cream in the freezer and use within a week.
Nutrition
Calories: 368kcalCarbohydrates: 21gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 91mgSodium: 64mgPotassium: 213mgFiber: 0.2gSugar: 21gVitamin A: 1130IUVitamin C: 1mgCalcium: 148mgIron: 0.2mg
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