Mincemeat affogato
Ready in just 5 minutes, this mincemeat affogato recipe is the perfect after-dinner treat. To make ahead: Mix the ice cream and mincemeat together and keep it in the freezer until needed. You could mix this up a few days in advance, scoop into freezer-safe serving glasses and store in the freezer until needed, ready to finish on the day. Recipe and image courtesy of Camp Coffee, campcoffee.co.uk
Prep: 5 mins
plus freezing
Serves: 2
Ingredients
- 200g Vanilla ice cream (use plant-based to make vegan)
- 3 tbsp Mincemeat (use plant-based to make vegan)
- 1½ tbsp Camp Chicory & Coffee Essence
Method
Step 1
Mix the ice cream with the mincemeat and place back in the freezer to freeze for a minimum of 20 minutes.
Step 2
Using an ice cream scoop, divide the ice cream evenly between 2 small glasses or bowls.
Step 3
Mix the coffee essence with 200ml boiling water and pour over the ice cream. Serve immediately, stirring the ice cream so it begins to melt a little. Cook's tip: Try adding 1 tbsp sherry or amaretto for an alcoholic version. Great served with biscotti.
