Whip the cream
6 minWhip the cold cream for 6 minutes until stiff peaks form.
Made by whipping heavy cream with strong coffee and erythritol and freezing it smooth, this recipe is an alcohol-free Irish dessert. Free of nuts, it is served from a large tub at gatherings.
Whip the cold cream for 6 minutes until stiff peaks form.
Fold in the cooled coffee and erythritol gently.
Pour into a wide container and freeze for at least 5 hours, stirring every hour.
Let the coffee cool completely before adding it to the cream, or hot coffee will deflate it. Stir the mixture every hour, or large ice crystals will form. Allergens: contains milk and dairy.
Replacing half the coffee with coconut milk gives a lighter version; the flavour becomes slightly less intense.
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