This ice cream is easy, light and utterly delicious. It is quite sweet, more like a Vietnamese iced coffee than a traditional coffee, but works beautifully with the tartness of raspberries. I’ve chosen to serve mine in individual glasses here, but it works well as one large ice cream cut into slabs too – I’ve included the instructions for both.
Start this recipe at least 7 hours ahead of serving.
Ingredients (serves 6)
2 tablespoons instant coffee (I use decaf)
⅓ cup boiling water
2 tablespoons Tia Maria (or equivalent coffee liqueur)
400g can skim condensed milk
¼ cup milk
1 x 300g packet sponge finger biscuits
Raspberries & dark chocolate curls or chocolate covered coffee beans (to decorate)
Combine coffee, water & Tia Maria and set aside until cool.
Combine condensed milk and cream in a large bowl and beat with an electric mixer until thickened. Beat in half of the coffee mixture.
To make 6 individual servings, prepare 6 medium sized glasses. Split the cream mixture equally into 3 bowls. Divide the first bowl’s worth of cream mixture evenly between the glasses.
Combine remaining coffee mixture with milk. Cut 6 sponge finger biscuits into halves and dip into this coffee mixture until evenly coated. Fit two half biscuits in a single layer into each glass. Cut approximately 2-3 additional biscuits into 5 small pieces and dip into the coffee mixture. Use to fill the gaps so you have a fairly full layer of biscuits.
Evenly divide the second bowl of cream mixture between the glasses. Repeat the previous sponge finger process.
Finally, top each glass with an even share of the remaining cream mixture. Freeze until set.
Serve with raspberries and chocolate curls.
To make one large ice cream, line a 20cm square cake pan with aluminium foil. Spoon half of the cream mixture into the tray.
Combine remaining coffee mixture with milk. Dip 12 sponge finger biscuits into this coffee mixture until evenly coated. Place in a single layer on top of the ice-cream mixture in the tray (you may need to cut some sponge fingers to make it fit).
Top the sponge finger biscuits with the remaining cream mixture and freeze until set.
To serve, cut into rectangular slices and serve with raspberries and chocolate covered coffee beans.
Recipe adapted from Good Taste magazine.