Killer Coffee Ice Cream
We are delighted to have Rubra Coffee on board as an Insider Partner. Come join us and get a discount on your coffee fix.
West Australian owned and operated, Rubra Coffee has been delivering top quality coffee since 2004. From humble beginnings, the family owned company established a name for itself in not only the gourmet food market but also in the cafe, hospitality, corporate and retail markets. Now they are a fixture in Western Australia and we love so many of their products, including their Kokolicious drinking chocolate, chai, teas and brewing equipment.
This ice cream recipe has been waiting to happen for years. Bree our personal coffee connoisseur combined a delicious coffee cream with the Killer Vanilla method and YAY, the best scoopable coffee ice cream recipe out there. You are welcome kids!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 100 Grams almonds blanched BUY
- 120 Grams Coffee Sugar Syrup Recipe
- 1 Batch Killer Vanilla Ice Cream Recipe
- 1 Pinch pink salt flakes BUY
Place almonds in a cold oven set to 150°C. Cook for 20 minutes. Cool and roughly chop. Set aside.
Before you make the Killer Vanilla Ice cream, stir the coffee syrup into the cream you will use and refrigerate for minimum 2 hours.
Make Killer Vanilla as per recipe, using the coffee cream. Stir through almonds at the end, reserving some for garnish.
Pour ice cream into an insulated container and sprinkle with more almonds and add a pinch of salt.
This is just one of our Insider recipes. Join us today and start cooking!