Dessert
Affogato
Plant based almond vanilla ice cream scooped over an espresso shot, served with liqueur on the side.
Ingredients
Plant Based Ice Cream
- 500 gm Andfoods Cream
- 120 gm icing sugar
- 100 gm smooth almond butter
- 1 teaspoon vanilla paste
To Serve
- Espresso shot
- Liqueur shot
Method
- Whip Andfoods Cream with icing sugar.
- Add vanilla paste and almond butter and mix through.
- Freeze overnight then scoop.
- Pour espresso shot over the ice cream.
- Serve with liqueur on the side.