Coffee Ice Cream


  • 1 ¼ cups heavy cream (Full Cream)
  • ⅔ cup sweetened condensed milk
  • 2 Sachets of Cafe Enrista 3 in 1 Coffee
  • 2 tablespoons espresso liqueur


Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 500ml airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.