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Flat White Coffee Ice Cream

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  • Author: Chow and Alex Mezger
  • Yield: 0 about 4 servings or 1.25 pints 1x


We’re a family of coffee lovers, so we just had to include this intense and ?heady ice cream. It’s smooth, it’s rich, and it’s dreamy. It’s also the ultimate end ?to a dinner party. Jude’s Flat White Coffee Ice Cream has bagged a Great Taste award and remains one of our personal all-time favourites. We’ve recreated the ?flavour here so you can make the magic at home for friends and family.


  • 75 ml 2½fl oz strong coffee ? (2 generous shots)
  • 175 g 6oz icing sugar
  • 500 ml 18fl oz double cream
  • Pinch of ground coffee (to serve)


  1. Make the coffee using a cafetière and pour into a large bowl. Add the icing sugar and whisk until dissolved. Allow to cool for 5 minutes before pouring in the double cream. Using an electric handheld whisk, beat for 4–5 minutes until thick, voluminous soft peaks form and the whisk leaves a trail over the surface.
  2. Spoon the ice-cream base into an airtight, freezer-proof container and put in the freezer for at least 4 hours, or preferably overnight, until firm. Remove from the freezer and allow the ice cream to soften for 5–10 minutes before scooping. Serve with a sprinkling ?of ground coffee on top.
  • Category: Ice Cream
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