To celebrate weather’s subtle hints at sunshine, we’ve decided to bring you a (slightly premature) super summery recipe! Enter Pact Coffee Ice Cream. This recipe is so simple and so tasty. But the best thing is, if you’re not ready to embrace icy treats just yet, it keeps well in the freezer. So you can save it for a not-so-rainy day!


  • 300ml double cream
  • 175g condensed milk
  • 30ml Pact coffee
  • 1 tsp vanilla essence


  1. Combine all ingredients in a large bowl.
  2. Use an electric whisk to whip your mixture. (You’ll know it’s ready when the mixture forms stiff peaks)
  3. Transfer the mixture into an air-tight container or seal with cling film and freeze overnight.

PACT TIP: I’ve adapted this recipe from a number I’ve found online. Most recommend using espresso, however any brew method will do. If you use a different brewing technique, you might like to increase the strength of your brew in order to achieve that rich coffee flavour we know you love.