170g can light evaporated milk
4 level tbsp sweetener
800g fat-free natural yogurt, mixed with vanilla extract to taste
4 tbsp instant coffee granules mixed with 2 tbsp cold water
24 Tesco Wafers For Ice Cream
¼ level tsp cocoa powder, to decorate
1 Line a 30cm x 20cm baking tin with baking paper. Put the milk and sweetener in a large bowl and whisk together with an electric hand whisk for 4-5 minutes, or until thickened. Whisk in the yogurt mixture and coffee to combine.
2 Spoon the ice-cream mixture into the prepared tin and level the surface with a palette knife. Cover well with cling film and freeze for 4-6 hours, or until firm.
3 Scoop the mixture into a food processor and whizz until smooth. Re-line the tin with fresh baking paper (discard the old paper). Return the mixture to the tin, smoothing the surface with a palette knife. Re-cover with cling film and freeze for a further 4-6 hours, or until firm.
4 When ready to serve, turn the ice cream out onto a board and discard the baking paper. Dip a sharp knife into hot water and use to cut the ice cream into 12 rectangles measuring 4cm x 9cm. Sandwich each rectangle between 2 ice-cream wafers, evenly dust over the cocoa powder and serve.