Description
Why have a morning cup of coffee when you can have a morning cone of coffee ice cream instead? This delicious ice cream is creamy and perfect for a hot summers day, and only takes five minutes of your time to make!
Ingredients
- 1 cup Heavy Cream
- ½ cups Cold Brew Coffee, Concentrated And Chilled
- ½ teaspoons Sea Salt
- 1 cup Sweetened, Condensed Milk
- 1-½ ounce, weight Lindt 70% Cacao Dark Chocolate, Chopped
- 1 Tablespoon Raw, Unsalted Almonds, Finely Chopped
- 1 ounce, weight Lindt Sea Salt And Caramel Dark Chocolate, Chopped
Preparation
In a large mixing bowl, add heavy cream, cold brew coffee, sea salt and sweetened condensed milk. Whisk vigorously (and I mean vigorously!) until coffee ice cream mixture becomes very creamy and very thick. Make sure to check while whisking that you have not over-mixed the mixture, or that it has not solidified.
Pour coffee ice cream mixture into a freezer safe container or pan. Place in freezer for at least 6 hours before serving.
Before serving, melt 70% cacao dark chocolate in a saucepan on low heat. Dip waffle cone tops into the melted dark chocolate and roll coated area onto a surface with finely chopped almonds.
Serve with coffee ice cream and chopped sea salt and caramel chocolate chunks.
