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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2016

  • About

An incredibly effective dessert for a lunch with a chic edge. Serve the liqueur in a small glass beside the one containing the ice cream, then serve the espresso in a small pot on the side if you feel like playing the Pinterest stylist.

Ingredients

  • 6–8 small scoops vanilla ice cream
  • 3 espresso coffees
  • A little liqueur (amaretto, Tia Maria®, Kahlua, Baileys®, Grand Marnier®), whiskey, rum or Cognac

Method

IF YOU THINK OF IT AHEAD OF TIME, MAKE SCOOPS OF ICE CREAM IN ADVANCE AND PLACE THEM ON A TRAY IN THE FREEZER.

MAKE THE COFFEES AT SERVING TIME SO THEY ARE HOT. Place 1 scoop of ice cream in the bottom of each glass or dessert bowl, then pour a little hot coffee over and a few drops of each guest’s preferred alcohol or liqueur if you like.