
By Olivia Chapple
Coffee ice-cream with Kahlua fudge sauce and coconut flakes
Updated at: Thu, 17 Aug 2023 11:33:25 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Nutrition per recipe
Calories3414.3 kcal (171%)
Total Fat215.7 g (308%)
Carbs307.4 g (118%)
Sugars225.3 g (250%)
Protein33.9 g (68%)
Sodium1501.8 mg (75%)
Fiber30 g (107%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the Ice cream

1.5 tbpsinstant coffee

1 ½ Tbspcocoa powder

1.5 tbpscoffee grounds

2 tspvanilla bean paste

2egg whites

90mlmaple syrup

300mldouble cream

sea salt
Kahlua fudge sauce
Coconut flakes
Instructions
Step 1
For the ice-cream: add all the ingredients into a large bowl of a standard mixer and whip up for 2 .5 minutes to get medium-soft peaks.
Step 2
Transfer to a large freezer container smoothing the top, seal and freeze for 30 minutes.
Step 3
For the fudge sauce: whisk all ingredients together until smooth.
Step 4
Remove the ice-cream from the freezer and stir in 2/3's of the fudge sauce. Creating swirls with thick rivets of the sauce still showing through.
Step 5
Re-smooth top, seal and freeze for 2-3.hours.
Step 6
For the coconut flakes: preheat oven to 160c. mix all ingredients together in a bowl. Spread out flat on a baking tray lined.with parchment and bake for 16-18 minutes or until crisp and deeply golden brown.
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