Coffee Ice Cream With Whipping Cream

Our answer

Usually cream needs to have at least 30% butterfat content to whip successfully. The UK has double cream with a fat content of 45-48% which whips very successfully if other ingredients are added, but this can be more difficult in countries which only have whipping cream as any added ingredients will "dilute" the fat content and prevent the cream from whisking up properly.

Unfortunately the Double Devon Cream sold in jars in many international markets is not the same as standard British double cream. It is a very thick cream, similar to clotted cream, which is heat treated to give it a long life. It is suitable for cooking, spreading and spooning but not for whipping. It is however very good with scones and jam.

The good news is that it is possible to make the No Churn Coffee Ice Cream with whipping cream, but you need to make it in two steps rather than in one step. First whip the cream (on its own) in a bowl until it reaches soft peaks. It helps if the bowl, beater and cream are all well chilled. Next mix together the condensed milk, espresso powder and coffee liqueur together in a large bowl then gently fold in the whipped cream. Freeze this mixture as directed in the recipe.

If you are flavouring your whipped cream with vanilla or alcohol then again add these after the cream has been whipped, rather than at the beginning. Unfortunately whipped cream made in this way does not stand for very long (it will start to separate) so make flavoured cream just before using.