Ice-cream dessert

Ice-cream dessert

By
From
Cooking from the Heart
Serves
4-6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 litre vanilla ice cream
1 1/4 cups slivered almonds, toasted
100g tim tam biscuits, crushed
1 teaspoon powdered gelatine
1 tablespoon water, hot
1 tablespoon instant coffee

Method

  1. Melt the ice cream at room temperature, until softened just enough to make it stirrable. Add the almonds and Tim Tams and stir well to combine.
  2. Dissolve the gelatine in the hot water and stir it through the ice cream.
  3. Spoon the ice cream into a mould and refreeze it.
  4. To serve, turn the ice cream onto a dish, sprinkle with the coffee, then slice.
Tags:
Jewish
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