Recipe courtesy of Giada De Laurentiis
Episode: Easy Italian
Total:
5 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a 1-cup glass measuring cup, mix together the espresso and almond extract. Scoop 1/2 cup of the ice cream into each of 4 dessert bowls or glasses. Pour 1 shot of hot espresso or 2 tablespoons of the espresso powder mixture over each. Sprinkle with toasted almonds and serve immediately.

Cook's Note

To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

IDEAS YOU'LL LOVE

Sweet Almond Crackers

Recipe courtesy of Ree Drummond

Grilled White California Peaches with Almond-Mint Pesto

Recipe courtesy of Bobby Flay

Affogato

Recipe courtesy of Giada De Laurentiis

Affogato

Recipe courtesy of Melissa d'Arabian

Affogato

Recipe courtesy of Ina Garten

Affogato

Recipe courtesy of The Neelys

Affogato

Recipe courtesy of Food Network Kitchen

Affogato

Recipe courtesy of Valerie Bertinelli

Affogato

Recipe courtesy of Ina Garten

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking