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Irish Coffee Ice Cream Charlotte

Irish Coffee Ice Cream Charlotte

A delicious Irish Coffee Ice Cream Charlotte recipe taken from the Dairy Diary 2022.






Irish Coffee Ice Cream Charlotte

Ingredients

Sponge fingers 20

Coffee-flavoured liqueur 6 tbsp

Vanilla ice cream 1 litre (1¾ pints)

Strong espresso coffee 4 tbsp

Maple syrup 6 tbsp

Chocolate-covered coffee beans 3 tbsp, chopped

Instructions

1

Trim about 12 sponge fingers to fit base of a 20cm (8in) loose-bottomed sandwich tin lined with clingfilm or a reusable alternative. Dip biscuits in liqueur and fit into tin base. Halve rest of biscuits and use to line sides of tin, dipping in liqueur before you place them cut-side down around edge. Freeze for 15 minutes to firm up.

2

Meanwhile, remove ice cream from freezer to soften. Using a spoon, spread over sponge finger lining and freeze for at least 4 hours or until frozen.

3

Heat espresso and maple syrup in a small pan over a high heat. Bring to the boil and cook for a few minutes until syrupy. Cool. Remove pie from freezer 10 minutes before serving and transfer from tin onto a flat plate. Drizzle coffee syrup over and sprinkle with chopped coffee beans. Cut into wedges to serve.

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