Servings Per Recipe: 4 cups
Preparation Time: 20 minutes
Total Time: 20 minutes
Nutritional Information: (Per serving)
- Calories: 260
- Fat: 13 g
- Cholesterol: 60 mg
- Sodium: 120 mg
- Carbohydrate: 32 g
Ingredients:
- 2 cups heavy whipping cream (cold)
- 1 can sweetened condensed milk (14 oz.) (cold)
- 1 teaspoon vanilla extract
- 2 tablespoons water (warm)
- 1 tablespoon espresso powder
- ½ cup ladyfinger cookies (crushed)
- ¼ cup chocolate (roughly chopped)
Instructions:
1. In a bowl, using a hand mixer or a stand mixer, whisk the cold cream until soft peaks form. (Medium / high speed)
2. Add the condensed milk into the whipped cream followed by the vanilla while whisking on low speed.
3. Whisk on high speed until stiff peaks form.
4. Add in the coffee mixture (the espresso powder dissolved in warm water) and mix on medium speed until the color is evenly distributed.
5. Add in the crushed ladyfingers and chocolate and fold them in with a plastic spatula.
6. Transfer the ice cream to an air tight container and freeze until firm for at least 6 hours.
Notes:
Ice-cream can be stored in an air-tight container, and in the freezer for up to 6 weeks.
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