A luscious home made version of one of my favourite tipples.


  • 300 ml cream

  • Can of sweetened condensed milk

  • 1 dessert spoon of instant coffee - dissolved in a little warm water

  • 2 tablespoons of choc topping (liquid)

  • 1 cup of whisky

  • 3 eggs


  • 1.

    Pour cream and condensed milk into a mixing bowl

  • 2.

    Add beaten eggs, dissolved coffee and choc topping and whisk until combined

  • 3.

    Add whisky and whisk until combined

  • 4.

    Cover and place in fridge to chill

  • 5.

    Remove and stir

  • 6.

    Pass through a strainer to remove "eggy bits"

  • 7.

    Serve over ice


Freeze for a fabulous a "soft serve" desset. Strictly adults only

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