Whip heavy cream until it forms stiff peaks. Mix condensed milk, yoghurt and vanilla until smooth. Add the cooled espresso and finally fold in the whipped cream.
Put the mixture into a loaf pan or any other container, cover with parchment paper or cling film and leave in the freezer for at least 8 hours. If you prefer to use an ice cream maker please follow the instructions of your device. Mine needs approx. one hour until the ice cream is smooth and tender.
Coffee bean crunch
Preheat the oven to 180°C / 350°F.
Put all ingredients into a small blender, finally add the butter. Pulse a few times until you get a crumbly texture. On a baking sheet covered with parchment paper bake the crunch for approx. 15 minutes. Let it cool completely and store in an airtight container.
Ready to serve
Let the ice cream rest at room temperature for some minutes before you serve it. Top with some coffee bean crunch and enjoy to the fullest. Have a lovely time with my Iced Espresso Cream and Crunch. Hugs, Sabine!
copyright: handmadememories.net by Sabine, May 2021