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This coffee based drink-come-dessert is highly delicious and oh-so-easy to make. Serve with a crisp biscuit, and customise with your favourite liqueur, if you wish.
Make sure that the ice cream is very hard for this, so that it does not melt as soon as the hot coffee is added.
Divide the ice cream between 4 small coffee cups or heatproof glasses, then pour over the espresso, sprinkle on some Tate & Lyle Demerara Sugar, to taste and serve straightaway.
TOP TIP
For a vegan-friendly twist, try changing up your ice cream to soya- or coconut-based!
Ingredients – 3 items
1
Ice cream
Vanilla or chocolate
Espresso coffee
Very hot, freshly made
Unrefined Demerara
(to taste)
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