A simple to make and delicious coffee ice cream (Camp Coffee) For coffee lovers everywhere, here are three delicious recipes from Camp Coffee that put a unique and delicious twist on your favourite beverage. Enjoy a scoop of coffee, rum and raisin ice cream for an indulgent treat. Or […]
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For coffee lovers everywhere, here are three delicious recipes from Camp Coffee that put a unique and delicious twist on your favourite beverage.
Enjoy a scoop of coffee, rum and raisin ice cream for an indulgent treat. Or try a creative spin on baking with some ice cream cone coffee cupcakes.
If you’re looking for something a little lighter, why not make up some coffee-flavoured three-ingredient lollies?
Get brewing…
Coffee, rum and raisin ice cream
Prep time: 15 minutes plus soaking and freezing | Cook time: minutes
Serves: 6
Ingredients:
100g raisins
4 tbsp dark rum
2 tbsp Camp Coffee, plus extra for drizzling
4 large eggs, separated
100g caster sugar
300ml double cream
Wafers to serve
Method:
Place the raisins, rum and Camp in a bowl and set aside for 2 hours.
Whisk the egg whites to soft peaks and gradually whisk in the sugar to give a stiff, glossy texture.
Whisk the cream in a separate bowl until just forming soft peaks.
Fold the egg yolks, cream and raisin mixture into the egg whites and transfer to a large freezeproof container and freeze for 4-6 hours, stirring once.
Serve with wafers, drizzled with a little Camp.
Cooks tip: For speed, heat the rum and raisin mixture in the microwave on high for 1 minute and allow to cool. Omit the rum for a non-alcoholic version.
Ice cream cone coffee cupcakes
Prep time: 15 minutes plus cooling | Cook time: 30-35 minutes
Makes: 12
Ingredients:
12 ice cream cup cones
150g butter, softened
150g golden caster sugar
2 tbsp Camp Coffee
2 large eggs
150g self raising flour
For the icing:
175g butter, softened
300g icing sugar, sifted
½ tsp Camp Coffee plus extra for drizzling
Few drops pink food colour
Sprinkles and chocolate flakes to garnish
Method:
Preheat the oven to 180C, gas mark 4.
Wrap the outside of each ice cream cone with foil and place in the holes of a muffin tin.
Whisk together the butter and sugar until pale and fluffy. Gradually whisk in the Camp and then the eggs, 1 at a time. Fold in the flour until combined. Spoon into the prepared cones and bake for 30-35 minutes. Remove the foil and allow to cool.
