Review Bunny

I have to confess that my previous experience with coffee ice cream has not been a good one. In fact, before I tried this Nespresso Ice Cream I didn’t think I even liked coffee ice cream! I made the coffee for the recipe using my Nespresso Pixie Coffee Machine and my Ice Cream Maker.

 It’s likely that many commercially available coffee ice creams don’t contain the real thing but coffee “flavour” instead. Or if they do have coffee it’s a low quality and usually far too strong with an overpowering flavour.

This recipe is perfect! Rich, smooth, not too sweet and the fresh coffee taste is distinct yet subtle. The walnuts add a delicious crunch but of course can be omitted if you don’t like them or can’t eat nuts.
If you thought you didn’t like coffee ice cream I urge you to try this recipe out, I guarantee that you’ll be hooked after the first spoon full!

The following recipe is for use with an ice cream making machine.

Fresh Nespresso Coffee & Walnut Ice Cream
Makes approx 1L

Ingredients:
2x Nespresso coffee capsules
150ml water
140g caster sugar
45g shelled walnuts, finely chopped
284ml double cream

Method:

• Using 2 coffee cartridges, make 150ml of coffee (i.e. make a lungo and when it finished press the espresso button, repeat with the other cartridge).

• Place the coffee in a jug and pour in the sugar. Stir until dissolved.

• Allow to cool.

• Mix in the cream and chopped walnuts and place in the fridge for at least 30 minutes to chill. Don’t worry if it’s lumpy!

• Pour mixture into the ice-cream machine and follow manufacturers instructions. For basic ice cream makers with a frozen disc or jug this should take about 45 minutes.

• If the texture is too soft for your liking, spoon the ice cream into a suitable freezer proof container (empty shop bought ice cream tubs are ideal) and place in the freezer for a couple of hours to firm up.

This fresh Nespresso  ice cream can be kept in the freezer for up to 2 weeks.