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    Espresso gelato

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    Espresso gelato

    • Vegetarian
    • 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.

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    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.  


    Average user rating

    4 stars