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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.
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.
Typical values per serving:
This recipe was first published in July 2015.