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.
- Prepare10 mins
- Total time10 mins
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.
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.
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.