Best dessert and baking recipes from TASTE Magazine

Biscuit recipes

Oversized gingerbread biscuits with snowflake dusting

15 minutes

Espresso icecream sundae with crushed nuts and chocolate curls

Serves 1 litre

Difficulty Easy

Prep Time 25 minutes, plus freezing time

Ingredients

100 g treacle sugar
4 shots espresso
2 x 250 g cartons double thick cream
2 x 100 g slabs good-quality dark chocolate, melted
100 g walnuts, chopped
50 g coffee beans, crushed

Method

Add the treacle sugar to the shots of espresso and mix to dissolve. Whisk in the double thick cream and freeze.

Once frozen, remove from the freezer and beat. Freeze again until completely set. (Alternatively pour the mixture into an ice-cream machine and churn according to the manufacturer’s instructions.)

Spread the melted chocolate over the back of a baking tray or on a silpad and leave to set. Run the back of a knife down the hard chocolate to create curls.

Pile spoons of the espresso ice cream onto plates and top with the chopped nuts and chocolate curls. Finish off with a scattering of crushed coffee beans and serve.

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Espresso icecream sundae with crushed nuts and chocolate curls

Espresso icecream sundae with crushed nuts and chocolate curls

Ingredients

Method