This is an incredibly delicious espresso dessert and so easy to make. It originated in Italy, but it’s popular everywhere. The ingredients for this recipe are: a double shot of espresso, a small vanilla Hagen Daz (100 ml) ice cream, and crushed pistachios.
The ice cream should be nicely frozen, you don’t want it too soft for this recipe because the very hot espresso will melt through it. Then top it with pistachios and the flavor is just lovely. You can use walnuts, peanuts, cookies, or your favorite topping. It’ll turn out great.
If you don’t have an espresso machine, then that’s not a problem. If you use a Moka pot you can use the coffee you brew from that. Strong coffee will work too.
The ice cream provides sweetness and diary, so it’ll come out great regardless the method. Although in a traditional sense, and best method, a shot or two of espresso and vanilla ice cream/gelato is the correct recipe.
Enjoy!