Espresso gelato

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

Serves: 10


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.