Supplies
- For the espresso martini sundae:
- Chocolate ice cream
- 3 shots vodka
- Handful hazelnuts, chopped and toasted
- 120 milliliters double cream
- 1 heaped tablespoon espresso powder
- 1 teaspoon vanilla paste
- For the coffee syrup
- 3 tablespoons instant coffee
- 125 grams sugar
- 125 milliliters water
- For the pina colada sundae:
- 3 shots of white rum
- 1 small pineapple, peeled and roughly chopped
- 4 tablespoons coconut cream
- 400 milliliters vanilla ice cream
- 2 limes
- Coffee cream
- Squirty cream
- Coconut chips for decorating, toasted
- Dark chocolate shavings & wafer
Steps
- For the pina colada - blitz together the ice cream, 1 shot of the vodka, the zest of 1 lime, the coconut cream and half the chopped pineapple in a food processor. Put back in the ice cream tub and place in the freezer for a couple of hours until set.
- Layer up the sundae with the ice cream, the extra pineapple, cream, extra zest of the lime and a sprinkle of toasted coconut flakes. Pour over the extra rum to finish.
- Espresso Martini - heat the water with the sugar and let it dissolve. Add in the coffee, vodka and let it come to a boil so it reduces. Leave to cool. Whip the double cream with the vanilla and the espresso powder.
- Layer up the sundae with the chocolate ice cream,
- Dollops of the coffee cream, and coffee syrup. Top with the toasted hazelnuts, a few coffee beans, some chocolate shavings and a wafer if you fancy. Top with
- The remaining vodka.