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Ice-cream espressos

by Stephanie Brooks

A quick pud to welcome in summer. Make a small pot of espresso coffee, pour 100ml into a measuring jug and stir in 1 tbsp of caster sugar and a dash of amaretto. Add 1 scoop of vanilla ice cream and 1 scoop of coffee ice cream to each of four heatproof glasses. Pour some of the hot coffee mixture over each serving of ice cream and serve immediately. Top with a few chocolate shavings. Serves 4

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