Kirsten Tibballs shares cold brew inspired recipes for International Coffee Day

Kirsten Tibballs coffee

Tomorrow is International Coffee Day (1 October) and JURA Australia has collaborated with Kirsten Tibballs, guest MasterChef judge and queen of desserts, to share cold brew inspired recipes using the recently launched JURA Z10 coffee machine. 

The Z10 is the world’s first hot and cold brew fully automated coffee machine and this year’s celebrations are all about the cold brew trend. JURA conducted a survey recently, revealing 8 in 10 Aussies now drink cold specialities at least once a week.

“I’ve been loving using the JURA Z10 and creating some new cold brew speciality desserts for International Coffee Day. My favourite is my No-Churn Coffee Ice Cream which I’m loving at the moment and the fact the machine produces such beautiful quality cold brew at the touch of a button certainly speeds up the process. The cold brew function in the JURA Z10 coffee machine is a breakthrough for coffee lovers, the flavour profile achieved from a cold extraction of freshly roasted beans is outstanding. It has taken my No-Churn Coffee ice cream to the next level,” says Kirsten Tibballs, owner and founder of Savour Chocolate Sudio.

coffee icecream 16x9 Kirsten Tibballs1

No-Churn Coffee Ice Cream by Kirsten Tibballs

Serves: 1 litre | Preparation: 20 minutes | Cooking: 180 minutes | Skill level: Beginner


  • 396g sweetened condensed milk
  • 60ml JURA espresso
  • 250ml fresh cream (35% fat)
  • 1 tsp vanilla bean paste
  • 75g good quality gold chocolate (caramel) finely chopped 
  • 80g chocolate cookies, store-bought and roughly chopped.


1. Place a 1-litre container into the freezer.

2. Simmer the unopened can of condensed milk in a saucepan for 3 hours, topping up the

water as needed. Allow the can to cool slightly at room temperature.

3. Meanwhile use the cold brew function on the JURA coffee machine to produce 60ml of espresso. Place the

coffee in the refrigerator to cool completely.

4. Once the can of condensed milk is cool enough to handle, transfer 250g into the bowl of a stand mixer and

allow it to cool completely.

5. Add the cold coffee, cream and vanilla to the bowl containing the condensed milk.

6. Using a whisk attachment, whip the ingredients until soft peaks form.

7. Fold the chopped gold chocolate and chocolate biscuits through the ice cream base and transfer the mixture

into the pre-chilled container.

8. Place into the freezer overnight.

Find out more about the JURA Z10 here. The JURA Z10 is available now for an RRP $4,150 online at as well as selected electrical retailers, department stores, independent and specialty outlets.