Think outside the mug: Three baking recipes for coffee lovers

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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 […]

Click here to view original web page at news.yahoo.com


A simple to make and delicious coffee ice cream (Camp Coffee)
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 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

Can’t decide whether you fancy a cupcake or an ice cream? Have both with this fun recipe (Camp Coffee)
Can’t decide whether you fancy a cupcake or an ice cream? Have both with this fun recipe (Camp Coffee)

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.

All you need is coffee, double cream and condensed milk to whip up these refreshing lollies (Camp Coffee)
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