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Ingredients

  • 12 scoops good-quality vanilla ice cream
  • 6 shots hot espresso coffee

Method

  • STEP 1

    Several hours in advance, lay ice cream on a freezer-proof tray and put the tray back in the freezer.

  • STEP 2

    To serve, put balls of ice cream into 6 small glasses or bowls, and pour a shot of hot espresso coffee over each. Serve straight away, stirring the vanilla ice cream into the hot coffee so that it melts a little.

Recipe from Good Food magazine, September 2012

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Overall rating

A star rating of 4.3 out of 5.8 ratings
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