Ingredients

The following ingredients have 3 Servings
  • 2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
  • 14 ounces (1 can/ 400ml) cold condensed milk (fat-free or regular)
  • 1 teaspoon Vanilla extract ((optional))
  • 6 teaspoons granulated instant coffee
  • 4 tablespoons chocolate sauce

Instruction

  • Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
  • Turn off the machine and pour the condensed milk into the whipped cream.
  • Turn the speed back up high again and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract now if desired.
  • Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
  • If you want to recreate this Starbucks Frappuccino set aside a small amount of ice cream base so you can place it in top as the ‘whipped cream’.
  • Dissolve the instant coffee in a few teaspoons of water, just enough to make it liquid. Stir the coffee into the ice cream base.
  • Ripple in the chocolate sauce and pipe or scoop on your whipped cream. Do as the pros do and drizzle more chocolate sauce over the top.
  • Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.