The "looks fancy" dessert that's actually easy — vanilla ice cream, a crunchy granola rim, and a shot of hot espresso poured tableside. Make them ahead and keep them in the freezer.
Ingredients
- 1 pint vanilla bean ice cream (or your favorite flavor)
- About 1 cup Peggy Bakes granola flakes and loose pieces (Orchard Reserve is lovely)
- Freshly pulled espresso or strong coffee (decaf works too) — 1 shot per cup
You'll also need
- Ramekins (about 3" diameter)
- A biscuit cutter (1⅝" or 2")
- A bench scraper, a plate for the granola, and freezer space
Instructions
- Soften the ice cream on the counter for 10–15 minutes until scoopable.
- Pack it tightly into each ramekin and level the top with a bench scraper. Wipe the rim clean.
- Freeze the filled ramekins for at least 2 hours.
- Center the biscuit cutter on the frozen ice cream, press down, twist, and lift to form a clean well for the espresso.
- Pour granola onto a plate and press each ramekin (ice cream side down) into it for a few seconds to form a crunchy rim.
- Return to the freezer until serving.
- To serve, pull from the freezer, pour a fresh espresso shot into the well, and enjoy immediately.