Recipe courtesy of Giada De Laurentiis
Episode: Easy Italian
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5 min
5 min
4 servings



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.

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