Coffee and breakfast are prerequisites for an energetic day. Yet when it’s 40 degrees outside, a hot cuppa joe isn’t the ideal kickstart to the day. What if breakfast came in ice cream form? If you’re creative enough and ready to challenge breakfast norms, then yes, we can!
This week, I made four ice cream flavours inspired by some of my favourite breakfasts; cereal, coffee, fresh fruit, maple syrup, and bacon – yes, bacon – these ice creams scream (pun intended) breakfast! Spilling the beans on my favourite ice cream flavour, coffee, here is the recipe for this dessert that’ll indulge and power you through the day.
Prep Time: 20 minutes + 10 hours sitting time
Caters To: Makes approx. 15 regular scoops.
Challenge Level: Basic
From The Pantry:
- 400 grams sweetened condensed milk
- 1 ½ cups strong espresso
- 70 ml cream
- 60 ml whole milk
- 1 teaspoon espresso powder
- 1 teaspoon Kahlua (optional)
Cook Away:
- Combine the condensed milk, espresso, cream, milk, and Kahlua in a large bowl, and whisk well.
- Now add the espresso powder to this mix and stir.
- Let this concoction chill in the refrigerator for 4 hours.
- Take out the mix and churn in the ice cream machine.
- Once churned, immediately transfer the ice cream to a container and cover it with cling wrap.
- Store in the freezer for 6 to 8 hours.
Your breakfast quick-fix is now ready to be devoured!
Gayatri Sakhuja has the online world swooning over her dessert experiments with The Dessert Project. As she scoops yet another ice-cream, she dishes out her coveted coffee recipe.
