It is super fast and easy to prepare this dessert! And taste? It is divine!
Recipe adapted from Nigella Lawson's no-churn coffee ice cream.
- 300 ml double cream
- 3 tablespoon Tia Maria
- 180 grams condensed milk
- 1 tablespoons instant espresso powder
1. Whisk all the ingredients until soft peaks form.
2. Pour mixture to big container (or few small ones).
3. Place container into freezer for few hours.