For best results you’ll need an ice-cream maker.



  • 500ml double cream
  • 325ml whole milk
  • 125ml espresso
  • 1 vanilla pod, seeds scraped out
  • 200g caster sugar
  • 8 egg yolks
  • 75ml dark rum


  • 100ml whipping cream
  • 1 tsp icing sugar
  • a splash vanilla extract
  • crushed ice
  • 1 large cup sweetened black coffee, chilled
  • a large pinch cocoa powder


  • STEP 1

    To make the ice cream, warm the cream, milk, coffee and vanilla seeds in a pan until steaming.

  • STEP 2

    Whisk the sugar and yolks in a bowl or free-standing mixer until pale, then pour over the warmed cream and milk, whisking constantly. Return to the pan then cook slowly over a low heat, stirring constantly, until it coats the back of a spoon or reads 82C on a digital thermometer. If it does scramble a little you can strain the mixture through a fine sieve.

  • STEP 3

    Cool then chill completely before adding the rum. Churn in an ice-cream maker until set then freeze until needed.

  • STEP 4

    To serve, remove the ice cream from the freezer 5 minutes before serving to soften. Whip the cream with the sugar and vanilla extract until soft peaks. Layer 4 sundae glasses with a spoon of crushed ice and a scoop of ice cream. Repeat this three times. Pour over a generous splash of sweetened coffee, top with the whipped vanilla cream then dust with cocoa.

*This recipe is gluten-free according to industry standards

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