Richard Makin’s tiramisu ice cream sundae recipe
Take your dessert to the next level with this ice cream sundae dish.
“I’m a massive believer that if you have access to good coffee and a scoop of ice cream, you’ve got dessert sorted,” says plant-based food writer Richard Makin.
“This recipe takes that idea and runs with it. You’ll need to use an electric whisk or a stand mixer to get the creamy dalgona-style coffee whip going, but trust me, it’s worth it!”
Tiramisu ice cream sundae
Ingredients:
(Serves 2)
2tbsp instant coffee granules
1tbsp cocoa powder, plus extra for dusting
3tbsp caster sugar
2tbsp boiling water
1tbsp coffee liqueur
50ml espresso (or very strong coffee)
8 Lotus Biscoff cookies
4 large scoops vegan vanilla ice cream
Method:
1. In a medium bowl, whip the instant coffee, cocoa powder, caster sugar and boiling water using an electric whisk or stand mixer until creamy, glossy and holding stiff peaks. Set aside.
2. In a small bowl, mix the coffee liqueur and espresso.
3. To assemble, dunk four of the Biscoff cookies into the espresso mixture and place two in the bottom of each of two small bowls or sundae glasses.
4. Top with a scoop of vegan vanilla ice cream and a spoonful of the whipped coffee mixture. Repeat the layers, finishing with a final spoonful of whipped coffee on top.
5. Serve immediately or freeze for up to 30 minutes. Dust with cocoa powder just before serving.
Stress-Free Dinners by Richard Makin is published in hardback by Bloomsbury Publishing, priced £22. Photography by Richard Makin. Available now.