no-churn red ice-cream


  • 175 ml red espresso rooibos tea
  • 175g icing sugar, sifted
  • 500 ml double cream
  • Wafers or stroop waffles, to serve


  • Prepare red espresso rooibos  as you would coffee  using your coffee appliance:
  • Combine icing sugar and red espresso rooibos. Leave to cool, then refrigerate to chill
  • Whip cream to form soft peaks
  • Fold red espresso rooibos mixture into cream, then whip again
  • Transfer to a freezer-proof container, cover and freeze overnight
  • Remove from freezer 10 minutes before serving
  • Sandwich scoops of ice cream between wafers or stroop waffles, or serve in sugar cones

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