In Home Chefs Club, Recipes

Enjoy everyone’s favourite Summer sweet, ice cream but this time it’s homemade and super easy with just 5 ingredients and no need for a dedicated ice cream machine!

  • Prep time: 15 minutes
  • Freezing time: 6 hours or overnight
  • Total time: 6 hours 15 minutes
  • Makes about 2 L
  • For best results, use freshly brewed coffee from a specialised machine or plunger.


For the Ice Cream:

  • 750 ml (3 cups) pouring cream
  • 15 ml (1 Tbsp) vanilla paste
  • 1 tin condensed milk
  • 80 ml (1/3 cup) espresso coffee
  • 80 ml (1/3 cup) almonds, toasted and chopped

To serve:

  • Sugar cones
  • Caramel, to serve *optional
  • Fresh mint to garnish


For the Ice Cream:

Pour the cream in the bowl of the Kenwood stand mixer and whip with the whisk attachment on a medium speed until soft peaks, add the vanilla paste and whip until stiff peaks.

Add the condensed milk, and whip until the mixture reaches stiff peaks again.

Fold the espresso and almonds through the cream mixture – do not knock out all the air to keep the ice cream light and fluffy.

Place the ice cream mixture in an airtight container and freeze overnight.

To serve:

Remove the ice cream from the freezer and allow to stand out for about 5 minutes, heat your ice cream scoop in a cup with hot water. Scoop the ice cream and serve with sugar cones, caramel sauce, and garnish with fresh mint leaves.

Prefer to leave it up to the professionals?

Shop our range of ice cream machines here>

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