- 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