These coffee and chocolate cornets have a real kick; because ice cream’s not just for children
Serves 4-6
300ml double cream
175g sweetened condensed milk
4 tbsp instant espresso powder
4 tbsp coffee liqueur
100g dark chocolate, roughly chopped
6 Waffle cones
1 Using an electric mixer, beat the cream in a large bowl until soft peaks form. Add the condensed milk gradually, while beating, followed by the espresso powder and liqueur. Next, add the chocolate and continue beating until you have a light and fluffy mixture.
2 Pour the mixture into a container suitable for the freezer, cover with a lid or foil, and freeze for approx 6 hours or overnight. When ready to make the cones, take the ice cream out of the freezer and leave to soften for 10 mins before filling each cone with a scoop or two of ice cream. Topping optional but you’d be mad not to want a cherry on top.
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