Yield: 2 servings
Prep Time: 5 minutes
Total Time: 5 minutes
Estimated Calories: ~280 per serving
Estimated Protein: ~5g per serving
Ingredients
2 scoops vanilla ice cream
1/2 cup hot espresso (or very strong coffee)
Optional: shaved chocolate, biscotti, splash of liqueur
Directions
Step 1 – Scoop the ice cream Add one generous scoop of vanilla ice cream into each glass or bowl. Use something clear if you have it it looks way better when you can see the layers. (presentation is doing half the work here)
Step 2 – Brew it strong Make your espresso or coffee fresh and strong. You want it hot so it melts the ice cream slightly, but not so much that it turns everything into soup. (fresh brew = better flavor instantly)
Step 3 – Pour right before serving Slowly pour the hot espresso over the ice cream just before serving. Watch it melt into the edges that’s the whole moment. (this is why you don’t do it early timing matters here)
Step 4 – Optional upgrade If you want to take it up a notch, add a little shaved chocolate on top or a small splash of something like coffee liqueur. (this is where it starts feeling “restaurant”)
Step 5 – Serve immediately Eat it right away while it’s still half ice cream, half melted, and perfectly in between. (you get like a 2-minute window where it’s perfect don’t miss it)
Rizz Tip
“Try it, then say ‘be honest… am I winning right now?’”
