One of our Heartland Brew customers, @kellycoleman.nz has sent in her secret recipe for ‘Heartland Brew No Churn Ice Cream’ and we thought it only fair to share it with you. Doesn’t it look delicious and simple to make.
1 Double shot of heartland brew coffee, (cold)
2 cups (480ml) heavy cream
1 can (14oz/397g) sweetened condensed milk
1 cup (175g) dark chocolate, coarsely chopped
Brew a double shot of heartland brew and set aside to cool. Using a handheld or stand mixer, whip the heavy cream to stiff peaks. Add the condensed milk and coffee, and whisk in until fully combined. Fold in the chocolate. Pour the mixture into a 9×5-inch loaf pan, and cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.
Mix the condensed milk and coffee together in a small bowl first before combining with the whipped cream, then swirl some caramel on top of the ice cream before putting in the freezer.
This ice cream can be frozen for up to 1 month
Don’t forget to send in images of your Heartland Brew Coffee Ice Cream or tag us in your posts @heartlandbrewcoffee. Or better still send us in a sample!