A delicious summer treat, easy to make, perfect for coffee lovers! No Ice cream maker required.
FOR COFFEE SYRUP
Cream/Whole milk1⁄4 Cup (4 tbs)
Instant coffee2 Tablespoon
FOR ICE CREAM BASE
Cream 2 Cups (32 tbs)
Condensed milk/Sugar200 Gram
Vanilla bean paste1 Teaspoon
Mini chocolate chips1/4 cup
Place a saucepan, over the medium heat and pour cream.
Bring to a boil and turn off the stove.Add instant coffee and stir; let it cool.
In a chilled plastic container, pour cream and whip until soft peak forms.
Add in the condensed milk and whip again.
Stir in the vanilla bean paste.
Place in the refrigerator to set.
After a few hours take out the ice cream base from the fridge and stir in the coffee mixture, followed by the chocolate chips and give a good stir.
Refrigerate for 6 – 8 hours.
Serve for dessert.
Things You Will Need Plastic Container - Chilled
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