Espresso gelato

  • Vegetarian


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


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
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 53 ratings

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