| Level: | Easy |
| Total: | 7 min |
| Prep: | 5 min |
| Cook: | 2 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup heavy cream, chilled
- 8 chocolate-filled vanilla wafer cookies, such as Pepperidge Farm Milano or for a gluten-free alternative, I like gluten-free ladyfingers)
- Ground espresso beans for 4-ounces brewed espresso or 1 tablespoon instant espresso powder
- 1 to 2 green cardamom pods, crushed
- 1 pint vanilla ice cream
- A little dark chocolate for grating over top
Instructions
- In a cold bowl, whip the heavy cream until soft peaks form. Set it aside in the refrigerator until you’re ready to serve.
- If you’re using an espresso machine, place a cardamom pod in the filter. Pack with the espresso, compact and brew. Alternatively, if you’re using the instant espresso powder, bring 1/2 cup of water to a boil in a saucepan with the cardamom pods. Then whisk in the espresso, strain, and discard the solids.
- To assemble: Place a generous scoop or two of ice cream in the bottom of 4 small glasses. Pour a shot of espresso into each glass, and top with a dollop of cream. Crumble the cookies over the top and sprinkle with grated dark chocolate. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 297 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 70 mg |
| Sodium | 134 mg |
Reviews
Delicious! My husband made this as a quick, simple valentine’s dessert – we used decaf coffee. Loved the hint of cardamom; I’ve only had it in tea before, but it’s very subtle in coffee. Would definitely recommend this & will make it again myself! We didn’t crumble any cookies on top, just the chocolate, yum!