Ingredients

• 200ml double cream
• 175g condensed milk
• 100ml Coole Swan 
• 2 tbsp coffee liqueur
• 2 tbsp espresso coffee powder

Method

• Place all ingredients into the bowl of a stand mixer fitted with a whisk attachment.
• Beat until light and airy. Be careful not to over whisk as this could cause the mixture to split.
• Pour into a freezer-proof container and freeze for 6-8 hours or overnight.
• Scoop and serve