We’re not in a state to experiment with new dishes, considering the very little resources we have and having no clear idea as to when things will go back to normal. So it is always best to cook less, eat less and waste nothing. But if all this sitting at home is making you crave for an ice cream which is obviously not an essential commodity, and if you’re very lucky to have whipping cream and condensed milk in your fridge, then you might as well make some and make it last till your local ice cream house opens again !

Ingredients

• Whipping cream – 500gm
• Condensed milk – 1can
• Instant coffee – 3tsp
• Chocolate chips

Method

Whip up your whipping cream till it has doubled its quantity and has become creamy. Add three quarters to a full can of condensed milk, depending on how sweet you want it to be and blend using a hand mixer or spatula. Make a thin paste of instant coffee powder in water and blend that too into the mix. Add chocolate chips, fold in, transfer into an airtight container and place in the freezer overnight or even longer to get the perfect texture.

Tips to remember

• When working with whipping cream, I always store the liquid whipping cream in the freezer and take it out straight from the freezer to beat it. The frozen cream would quickly attain the creamy consistency.
• Pouring a teaspoon of vanilla essence instead of coffee would give you a vanilla flavored ice cream.