Toasted almond ice cream is available at many supermarkets, which is a great time-saver. Experiment with other flavors of ice creams or gelatos, such as chocolate or dulce de leche, to vary the taste.
- 1 pint toasted almond gelato (see related recipe at left) or vanilla ice cream
- 1 bittersweet or semisweet chocolate bar
- 1 cup freshly brewed espresso or strong coffee
Scoop the ice cream
Put a large scoop of gelato or ice cream into 4 individual bowls. Using a vegetable peeler, shave bits of the chocolate over the gelato.
Finish the dessert
Divide the hot espresso among 4 espresso cups. Serve the espresso alongside the bowls of gelato, inviting diners to pour the espresso over their serving. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).