Coffee Choc Crunch Ice-Cream

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Coffee Choc Crunch Ice-Cream

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Ingredients

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300 ml double cream
1 tin condensed milk
4 Tbs instant espresso powder
2 Tbs coffee liqueur (optional)

For the Topping:

1 cup Granola
100g dark chocolate, melted[/et_pb_text][/et_pb_column][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.5.3″ text_font=”Poppins||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” header_3_font=”Poppins||||||||” header_3_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]

Instructions

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Pour 1/3 mixture into a freezer safe dish.

Sprinkle over 1/3 of the muesli and drizzle on some chocolate, then repeat layering with the rest of the ice cream mixture and granola and chocolate is used up.

Cover, and then freeze until set.
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