Happy (belated) new year everyone! I’ve been on holidays and had only intermittent wifi over the last few weeks so apologies for the lack of blogging. Still, the perceptive among you will have noticed that there have been a couple of changes made to the blog, the most obvious being the change of name from ‘Sugarholics Anonymous’ to ‘Bakerholics Anonymous’. I thought long and hard about this change, but I think the new name is far less restrictive and better reflects the direction I want this blog to go in – and now I can include savoury and sugar-free recipes 🙂
Anyway, enough blathering for now. This ice cream is easy, doesn’t require an ice cream machine and is very, very delicious. It’s perfect for a light finish to a summer dinner party – just serve with fresh raspberries.
2 tablespoons instant coffee
⅓ cup boiling water
2 tablespoons Tia Maria (or equivalent coffee liqueur)
400g can skim condensed milk
¼ cup milk
12 sponge finger biscuits
Optional: raspberries & chocolate coated coffee beans (to decorate)
Line a 20cm square cake pan with aluminium foil.
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.
Spoon half of the cream mixture into the tray.
Combine remaining coffee mixture with milk and brush well over both sides of sponge biscuits (I actually dip the biscuits in to ensure it is coated) and place in a single layer in the tray.
Top with remaining cream mixture and freeze until set.
Cut into rectangular slices and serve with raspberries and chocolate coated coffee beans.
Recipe adapted from Good Taste magazine.