Chocamoca Affogato

“Affogato” originates from the Italian “affogare” or “to drown”. It is literally an ice cream “drowned” in a shot of espresso. But how much better if the ice cream being drowned was your own home-made choca moka?
No-churn choca moka ice cream

Goodies made, and photos taken by our very own Flo 😍

Ingredients

• 1 x 300ml tub fresh double cream
• 175g condensed milk
• 2 tablespoons cold fresh Highland Roast espresso coffee
• 2 tablespoons espresso liqueur (optional)

Instructions

• Whisk all together in a big bowl until its beautifully airy, creamy and with soft peaks.
• Break up chocolate into small pieces and mix through
• Fill 1 or 2 airtight containers and freeze for about 5 or 6 hours.

You can extract an espresso shot from your home barista machine, Aeropress or handPresso.

Simply add a freshly made espresso coffee to your no churn choca moka ice-cream and you have a delicious dessert.

How awesome are you? 😎