Cappuccino ice creams
Makes: 8
Prep time: 10 mins Total time: 
Recipe photograph by Martin Poole
Cappuccino ice creams
Makes: 8
Prep time: 10 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
385Kcal
Fat
30gr
Saturates
20gr
Carbs
22gr
Sugars
22gr
Fibre
0gr
Protein
5gr
Salt
0.2gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 x 900ml tub Carte D’Or Gelateria Caffè Latte ice cream
- 1 x 500ml tub Taste the Difference Madagascan vanilla ice cream
- 400ml whipping cream
- a dusting of cocoa, to dust
Step by step
Get ahead
Make and freeze the pots several days ahead.
- Divide the coffee ice cream between eight freezerproof glasses, pressing it down to make an even flat layer. Top each one with vanilla ice cream and do the same – you will need to let the vanilla ice cream soften slightly before you use it. Cover each one with clingfilm and freeze.
- To serve, whip the cream, divide between the glasses and add a dusting of cocoa.
