Makes approximately 1 liter

Recipe posted by Arudhi at A Box of Kitchen

June 18, 2012


400 ml double cream

200 ml milk

150 g sugar

2 Tbs decaffeinated instant coffee

1/2 tsp salt


1. Chill all the liquid ingredients in the refrigerator for 2-3 hours.

2. Dissolve instant coffee with some part of the milk. 

3. Churn all the ingredients, including the dissolved instant coffee, in an ice cream maker according to the manual for 30 minutes or until the mixture has thickened up.

4. Transfer everything to a freezing container and keep it in the freezer for another 2-3 hours.