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Nescafe Gold Blend Espresso Instant Coffee95g
95gItem price
£5.00Price per unit
£5.27/100gAn easy-to-make coffee and caramel ice cream that's the perfect blend of sweet and salty in every scoop. Sprinkle with crushed Lotus Biscoff biscuits for the finishing touch.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
To make the caramel, gently heat the sugar in a heavy-based pan with 3 tbsp water. Stir until it dissolves then remove the spoon and bubble, swirling the pan now and then, until it turns golden. Once it’s a deep amber colour, carefully pour in the cream (it will bubble up) and stir over a low heat until combined. Stir in the salt and liquid glucose; pour into a bowl and set aside to cool completely.
Once the caramel is cold, dissolve the espresso coffee in 2 tbsp boiling water; set aside to cool. Use electric beaters to whisk the double cream, condensed milk and coffee until the mixture reaches stiff peaks (about 10 minutes). Pour ½ the coffee mixture into a 1.5-litre container then lightly swirl in ½ the cooled caramel; repeat with the remaining coffee mixture and caramel. Freeze for 8 hours or overnight. Serve with crushed caramelised biscuit, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,094kJ/ 506kcals |
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Fat | 38.4g |
Saturated Fat | 23.9g |
Carbohydrates | 36.3g |
Sugars | 35.7g |
Fibre | 0g |
Protein | 3.6g |
Salt | 0.22g |
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£5.00Price per unit
£5.27/100g0 added
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£1.10Price per unit
36.7p/100ml0 added
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£1.15Price per unit
29p/100g0 added
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£1.70Price per unit
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£2.65Price per unit
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£1.75Price per unit
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£1.54/100g