Coffee Cream Chocolate Ice Cream
I present to you a recipe for a very beautiful and delicious dessert. The main difficulty here lies in selecting freezing molds of the required volume (you will need containers of 150 ml, 850 ml, and 1700 ml). Square molds can easily be used instead of round ones.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- cream 33-35% 900 ml
- condensed milk 550 g
- chocolate 100 g
- instant coffee 2 tsp
Instructions
Preparing coffee ice cream
Step 1 of 15
Dissolve the coffee in 2 tbsp boiling water and let it cool.
Step 2 of 15
Whip 100 ml cream (keep the remaining cream in the refrigerator).
Step 3 of 15
Add 50 g condensed milk and mix.
Step 4 of 15
Stir in the coffee, mixing the mixture again.
Step 5 of 15
Pour the mixture into a mold with a volume of 150 ml (10 cm in diameter and 2 cm high). Place in the freezer until completely frozen (for 3–4 hours).
Preparing cream ice cream
Step 6 of 15
Whip 350 ml cream (keep the remaining cream in the refrigerator).
Step 7 of 15
Add 200 g condensed milk and mix.
Step 8 of 15
Place the frozen coffee ice cream into a mold with a volume of 850 ml (18 cm in diameter and 4 cm high).
Step 9 of 15
Pour over the cream mixture. Place in the freezer until completely frozen (for 4–6 hours).
Preparing chocolate ice cream
Step 10 of 15
Melt the chocolate.
Step 11 of 15
Whip 450 ml cream.
Step 12 of 15
Add 300 g condensed milk and mix.
Step 13 of 15
Stir in the melted chocolate and mix.
Step 14 of 15
Transfer the frozen coffee-cream base into a mold with a volume of 1700 ml (22 cm in diameter and 5 cm high).
Step 15 of 15
Layer the chocolate mixture on top. Place in the freezer until completely frozen (for 6–8 hours).