Ottolenghi Coffee Ice Cream, Kahlua Fudge Sauce & Coconut Flakes

Name: Ottolenghi Coffee Ice Cream, Kahlua Fudge Sauce & Coconut Flakes
Cuisine: American
Ingredients: 1½ tbsp instant coffee powder (not granules); 1½ tsp cocoa powder; 1½ tbsp filter coffee grounds; 2 tsp vanilla bean paste; 2 egg whites (use good quality as they will stay raw); 90ml maple syrup; 300ml double cream; Good pinch of sea salt; 90g tahini (mix very well before using, to combine the solids and fat; 40ml maple syrup; 1½ tsp soy sauce; 1½ tbsp cocoa powder; ½ tsp vanilla bean paste; 60ml Kahlua or another coffee liqueur; 80g dried coconut flakes; 2½ tbsp maple syrup; ¼ tsp flaked sea salt; 1 tsp filter coffee grounds; A good grind of cracked black pepper

7 steps

Simple but absolutely incredible.

Updated at: Wed, 16 Aug 2023 16:57:23 GMT

Nutrition balance score

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Ingredients

6 servings

1 tspfilter coffee grounds

cracked black pepper

Instructions

Step 1

The ice cream: add all the ingredients to the bowl of a stand mixer & whip on medium-high speed for 2½ minutes to get medium-soft peaks (or electric whisk)

Step 2

Transfer to a wide container, smoothing the top. Seal and freeze for 30 minutes.

Step 3

For the fudge sauce, whisk all the ingredients together until smooth.

Step 4

Remove the ice cream from the freezer and swirl in two thirds of the fudge sauce to get streaks. Seal and return to the freezer until set, 2-3 hours.

Step 5

Preheat the oven to 160C. Mix all the ingredients for the coconut flakes together so they are fully coated and spread out on a parchment-lined tray.

Step 6

Bake for 16-18 minutes, or until crisp and deeply golden-brown

Step 7

Serve the ice cream with the coconut flakes sprinkled on top, and extra fudge sauce on the side.