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Florentine crumble affogatos

Florentine crumble affogatos

Ed Smith's crumble made from chopped chocolate and ginger Florentines turns simple ice cream into a speedy and actually quite special dessert – elevated further with a shot of strong coffee or a splash of intense, raisiny sherry.

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  • Serves4
  • CourseDessert
  • Prepare10 mins
  • Cook-
  • Total time10 mins

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  • 500ml tub No.1 Madagascan Vanilla Ice Cream
  • 150g pack No.1 Dark Chocolate & Ginger Florentines
  • 4 shots hot espresso or 120ml hot strongly brewed coffee or 60-120ml Pedro Ximénez sherry, to serve


  1. Take the ice cream out of the freezer for 10-15 minutes so it’s scoopable. Meanwhile, use a large knife to chop the florentines to a coarse crumb. Brew the coffee, if using.

  2. Scoop the ice cream into 4 small bowls or tumblers of about 250ml. Scatter the florentine crumb over the ice cream, then pour over a shot of hot espresso, 2 tbsp brewed coffee, or 1-2 tbsp sherry per portion. Serve immediately.

Cook’s tip

This recipe is all about speed. To make it even easier, scoop the ice cream into balls and set them on a parchment-lined roasting tray or similar, dusted with icing sugar to stop them slipping about. Cover loosely, then return to the freezer until solid. When it’s time for dessert, drop the balls into the tumblers and you’re ready to go. 


Typical values per serving when made using specific products in recipe


1,827kJ/ 438kcals



Saturated Fat












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