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Coffee ice cream with cookies
coffee

STORAGE:

  • 425 ml of heavy cream (from 30%), chilled
  • 230 ml of condensed milk
  • 2 st. l. instant coffee
  • 2 st. l. coffee or espresso liqueur (eg kalua)
  • 80-90 g of broken shortbread cookies (or any other to your taste)

PREPARATION:

  1. Mix cream, condensed milk, coffee and liqueur, beat thoroughly with a blender or mixer until the coffee dissolves.
  2. Pour the broken cookies into the resulting mixture, stir the mass with a rubber spatula so as not to break the cookies.
  3. Place the mass in a deep mold and refrigerate for 6 hours.

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