Waitrose

Espresso gelato

  • Vegetarian

Ingredients

3 tbsp Lavazza Caffè Espresso
600ml double cream
397g can essential Waitrose Condensed Milk
50g dark chocolate, finely chopped, plus extra to serve
4 Lotus Biscoff Caramelised Biscuits, crushed into fine crumbs

Method

1. Make the coffee to give 150ml strong espresso and leave to cool.

2. Meanwhile, place the cream and condensed milk in a large bowl and using an electric whisk, beat for 5 minutes or so until the mixture forms soft peaks.

3. Whisk in the cooled espresso and the chopped chocolate and spoon into a rigid container. Scatter over the biscuit crumbs
and a little more chopped chocolate.

4. Freeze overnight until firm. Transfer to the fridge for 15–20 minutes before scooping and serving in espresso cups.

Cook’s tip
Try serving this as a classic affogato, a traditional Italian dessert. Serve the ice cream in a small cup with a shot of hot espresso on
the side to pour over.  

  • Preparation time: 10 minutes + cooling and freezing
  • Total time: 10 minutes + cooling and freezing

Serves: 10

Nutritional Info

Typical values per serving:

Energy 1,874kJ
451kcals
Fat 35.3g
Saturated Fat 21.8g
Carbohydrate 28.7g
Sugars 26.6g
Protein 4.7g
Salt 0.2g
Fibre 0.2g

per serving

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3 stars

Average user rating Based on 41 ratings

This recipe was first published in Tue Jul 21 09:54:00 BST 2015.