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INGREDIENTS
2 tablespoons ground espresso coffee beans
1 cup (250ml) boiling water
1 litre (4 cups) vanilla ice-cream
small sponge finger biscuits
Combine the coffee and water in a coffee plunger (or in small heatproof jug). Stand for two minutes before plunging (or straining liquid through a fine sieve). Cool for 10 minutes.
Scoop the ice-cream into serving glasses, then pour coffee over it.
Serve with sponge finger biscuits.
Not suitable to freeze. Not suitable to microwave.
Serving size: Serves 4
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Wiki User
∙ 14y ago
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