Coffee Choc Crunch Ice-Cream


For the Ice-Cream:

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


Whisk together cream, condensed milk, espresso and coffee liqueur until soft peaks form.

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.