Coole Swan Coffee Ice Cream


  • 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