- 200ml double cream
- 175g condensed milk
- 100ml Coole Swan
- 2 tbsp coffee liqueur
- 2 tbsp espresso coffee powder
- 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
The story behind “High Society”
Ice cream never tasted so good. This smooth, creamy ice cream is easy to make and even easier to eat. Can you really get enough of a good thing? We think not. Check out our video to see how it’s done (Video on Page)