PREPARATION 15 min COOKING None TOTAL TIME 15 min + 4h cooling

Ingredients:

You will need a cake mould 20 cm with removable base

For the base:

200 gr plain biscuits (I used Digestives)

70 gr double cream

For the ice cream:

350ml

180gr condensed milk

4 tsp instant coffee

Topping:

40 g di cioccolato fondente

Method

1.Finely break the biscuits to crumbs and then add the double cream and mix well. Line the cake mould with baking paper and use the crumble mixture to line the base tightly. Put in the fridge while you prepare the rest.

2. For the ice cream take the coffee and with a spoon gently press it to get very smooth then add it to the double cream and whisk until you get a whipped cream (about 10 min). Add the condensed milk and use a spatula to incorporate.

3. Pour the mixture on top of the biscuit base and even out the top. Cover with foil and let it cool in the freezer for about 5h - if more even better. To decorate on top melt the dark chocolate and with the spoon drizzle on top.

Notes:

• Add coffee beans for decoration

• You can prepare individual cups instead of the whole cake tin