Coffee Whisky Ice Cream


  • 473 ml Whipping cream 35%
  • 300 ml Sweetened condensed milk
  • 2 tbsp Instant espresso powder
  • 2 tbsp Whisky
  • 1/2 cup Gourmet Sélection mix



  1. Pour the sweetened condensed milk into a big bowl, add espresso powder and whisky
  2. Stir the ingredients with a whisk to combine all (make sure the espresso powder is fully dissolved before next step)
  3. Whisk cold 35% cream in another big bowl until soft peaks form
  4. Add a third of the whipped cream in the first bowl and stir gently with whisk
  5. Fold the remainder of the whip cream in two additions
  6. Put in air tight container and freeze for 1h30
  7. Fold in the chopped Gourmet Sélection mix and freeze for another 5 hours or overnight


  1. Do not use low fat sweetened condensed milk
  2. Another type of liqueur may be used: Côte des Saints Soupçon de Cacao, coffee liqueur, Baileys etc…
  3. Non-alcoholic version may use 1 teaspoon of vanilla instead
  4. If using instant coffee instead of espresso 2 options are suggested: grind instant coffee before adding to cream condensed milk combo or add a very small amount of hot water to dissolve before adding to condensed milk