Hand's up who wants a slightly boozy no-churn coffee ice cream (with hint of Baileys)? Claire's been testing all sorts of Iced Coffee recipes, and shared her secret...
1 1/4 cups (300 milliliters) heavy or double cream, well-chilled
2/3 cup (175 grams) sweetened condensed milk
Half a cup iced coffee or cold brew coffee
2 tablespoons espresso liqueur
Whisk it all together until thickened and foamy, until you get soft peaks (unless you get bored).
Freeze for at least 6 hours.
Eat it all up and don't tell your family!
Nom Nom Nom