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Dreamy Cappuccino Ice Cream

Posted on February 1, 2017

Cappuccino Ice Cream can be served as a single dessert dish or paired with tiramisu for the crazy caffeine lovers.


Serves: 4 Preparation time: 20 minutes, excluding freezing time.

  • 4 table spoons finely ground Italian coffee
  • 4 egg yolks
  • 115g light muscovado sugar
  • 200ml milk
  • 200ml double cream
  • 50g plain chocolate, grated
  1. Put a Frozen Bowl in the freezer for 24 hours.
  2. Put the finely ground coffee in a cafetière then pour 230ml of boiling water over. Leave it for a few minutes to infuse and then strain it.
  3. In the meantime, whisk yolks and sugar together in a separate bowl. Place milk in a saucepan and until near boiling, then add whisk into egg mixture with the stained coffee.
  4. Do not boil the mixture, cook over gentle heat continuously stirring until it is slightly thickened. Remove from the heat completely; pour it in a bowl and leave to cool down. Then stir in the cream and let it chill.
  5. Pour in the coffee custard into the frozen bowl and stir until it mirrors whipped cream. Add the chocolate and then store in a plastic container and freeze overnight for best results or at least 30 minutes before serving

Feel free to browse through a selection of coffee flavours, blends and roasts here at Coffee Capsules Direct.