- 2 x 50 ml espresso
- 4 scoops of coffee ice cream
- 4 scoops vanilla ice cream
- 200 ml single cream
- 25 g icing sugar
- Pour the espresso and allow them to cool. Chill in a refrigerator until very cold.
- Use a whisk or siphon to whip the cream and icing sugar into chantilly cream.
- In a bowl, arrange a scoop of each flavour ice cream, pour over iced coffee and top with chantilly.
Instead of the coffee, place a scoop of frozen coffee on top.