Another one of my quick no- churn favourites, this treat is a perfect way to cool down in this hot weather. I've based this flavour on my favourite takeaway drink, it's really sweet so pairs perfectly with raspberries and blackberries.
Makes 1 medium tub.
For the ice-cream:
2 teaspoons instant coffee
2 teaspoons hot water
100g white chocolate chunks
300ml double cream
1 tin of condensed milk.
Desolve the coffee in the water and leave to cool.
Whip the condensed milk and cream until they reach soft peaks.
Stir in the cooled coffee and white chocolate chips.
Place the cream mixture into a plastic Tupperware, with a well fitting lid, and freeze for at least 4 hours.
Take the ice cream out of the freezer about 15 minutes before you want to serve, so that it can soften a little.
This treat with keep in the freezer for about a month (not that it will last that long...).