We recently took advantage of a rare sunny weekend and drove to Chincoteague Island. Coming from Cornwall, nothing lifts my spirits like a trip to see the sea!
Whilst we were there, in a brief gap between stuffing our faces with seafood, I visited the Island Creamery ice cream parlour, which is great by the way (their waffle cones are amazing). I’m not normally one for coffee ice cream but I was intrigued by their Iced Nirvana flavour, espresso ice cream swirled with chocolate fudge sauce and chocolate chunks. One taste and I was hooked – it was glorious, not too sweet with just enough bitterness from the dark chocolate and coffee.
170 miles is just that bit too far to go every time I want to satisfy the craving so I set about making my own version. It’s not quite the same, I’ve gone for salted caramel sauce rather than chocolate fudge but it’s still pretty yummy.
300ml double cream
175g condensed milk
2-3 tbsp strongly brewed cold espresso (to suit your own taste)
70g dark chocolate
2 tbsp pre-made caramel sauce or dulce de leche
1/4 tsp sea salt
Start by melting the chocolate and then spreading it out very thinly on a piece of grease-proof paper. Put this in the fridge to harden.
Place the cream, condensed milk and coffee in a large bowl and whisk with an electric mixer until it becomes thick and fluffy.
Break up the (now set) thin sheet of chocolate and fold this through the ice cream mixture. Mix together the salt and caramel and delicately swirl this through the mix too. You don’t want to over-mix this, you want the sauce to be swirled through it, not blended in.
Tip this into a freezable container and put it in the freezer to set.