Ice cream and chilled desserts
This alcohol-free Irish dessert is made by whipping heavy cream with strong coffee and erythritol, then freezing it until creamy. It contains no nuts and is served from a large container, making it suitable for a crowd.
Whip the cold cream for 6 minutes, until stiff peaks form.
Add the cooled coffee and erythritol, then fold gently to combine.
Pour the mixture into a wide container and freeze for at least 5 hours, stirring once every hour.
Let the coffee cool completely before adding it to the cream; hot coffee will deflate the cream. Stir the mixture once every hour to prevent large ice crystals from forming. Contains milk and dairy.
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