Espresso and Chocolate Chip Ice Cream


1 tbsp Espresso or Instant Coffee Granules

2 tbsp boiling water

2-3 tbsp golden syrup to taste

2 oz plain chocolate, finely chopped into even-sized pieces

17.6 oz FAGE Total 5%

¼ pint double cream

  1. Set freezer to the lowest setting or switch on the ice cream maker.
  2. Dissolve the coffee granules in the boiling water, stir in golden syrup to taste and leave to cool.
  3. Stir the chocolate into the yogurt, cream and coffee syrup.
  4. Put the mixture either into a freezer-proof container or in the ice cream maker (follow manufacturer’s instructions).
  5. When the ice cream is half frozen, beat well, then re-freeze until firm.
  6. Allow to soften a little by removing from freezer 10 – 20 minutes before eating.
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