Coffee Almond Ice-Cream
Serves: 1.5liter
  • 500 gms Whipping Cream
  • 3-4 tbsp Chocolate Spread
  • 180 gms Condensed Milk (Milkmaid)
  • 1 tbsp Instant Coffee Powder (Bru)
  • 10-12 Almonds-Blanched and Peeled, toasted lightly, Few Almonds made into slivers and few crushed coarsely
  1. We will start with mixing of coffee powder in 1 tbsp water.
  2. We will whip the cream now with an electric hand blender. Whip at medium speed (Blender speed 3). Let's whip the cream now. Whip until the cream doubles in volume
  3. Cream must almost double after whipping. Now we will add condensed milk. Mix again quickly with the blender
  4. Now, add Coffee mixture. Add crushed Almonds. Mix with a spatula.
  5. Transfer the contents to a container. We have taken an air tight container (2-liter volume).
  6. Put half the quantity of Ice-cream mixture. Put some Chocolate Spread. Put some Almond Slivers
  7. Pour remaining Ice-Cream mixture, Chocolate Spread. Finally, some more Almond Slivers. Cover the Container with a lid. Let's keep it in refrigerator
  8. Place Ice-Cream Container inside the freezer for 8-10 hours
  9. Tips:
  10. a) If you do not have an electric hand blender, it may take some hand exercise for you to whip the cream. You can whip manually with a balloon whisk -big size whisk or a fork.
  11. b) Ensure that the cream is chilled before you start whipping. Whipping at room temperature may not yield desired results
  12. Let's talk about the pointers that will help when you make Ice-cream
  13. a) The Container must be completely dry (not a single drop of water). If there are traces of water it may turn into ice particles and your ice-cream won't be as creamy as it should be
  14. b) Temperature of Freezer must be on Max Cold
  15. c) Ensure you defrost your refrigerator before you put your Ice-cream container in freezer.
  16. d) Ice-Cream container must be in direct contact with the freezer bottom. Never place the container on top of ice-tray or any other vessel
Recipe by Kali Mirch - by Smita at