← Nouns Cooking · Dessert Parlour

Ingredients

• 500 ml strong freshly brewed coffee or espresso, hot
• 100 g caster sugar
• ½ tsp Vanilla extract (optional)
• lightly whipped cream, to serve (optional)

Method

1. Stir the sugar (and vanilla, if using) into the hot coffee until dissolved. Let it cool to room temperature.
2. Pour into a shallow metal or glass dish so the liquid is only 2–3 cm deep, and put it in the freezer.
3. After about 1 hour, when ice crystals form around the edges, scrape them into the middle with a fork.
4. Keep scraping every 30 min for about 3 hours, breaking up any lumps, until the whole dish is fluffy, separate ice crystals.
5. Spoon into chilled glasses and top with whipped cream if you like.

Tips

• Skip the whipped cream (or use a coconut one) to keep it vegan.
• If it freezes solid, let it soften for 10 min then scrape again; it keeps for a few days.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Chocolate Covered Katie