Broken biscotti ice cream with hot mocha

Give your ice cream an Italian twist with this simple recipe from Lesley Waters

  • Prep:5 mins
    Plus freezing
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 349
  • fat 19g
  • saturates 11g
  • carbs 38g
  • sugars 26g
  • fibre 2g
  • protein 6g
  • salt 0.26g


  • 500ml pot good-quality vanilla ice-cream
  • 12 biscotti biscuits
  • 100g bar good-quality dark chocolate
  • 2 tbsp brandy
  • 200ml (about 1 mug) freshly-made strong coffee


  1. Leave the ice cream out of the freezer for 5 mins to soften, then tip into a bowl. Meanwhile, put six of the biscotti into a freezer bag and lightly crush with a rolling pin, fold into the ice cream, then return to the freezer.

  2. Break the chocolate into a pan or microwaveable bowl, add the brandy and heat gently until melted or microwave on High for 30 secs. Stir (it will thicken), then pour in the hot coffee and carry on stirring until smooth.

  3. Scoop the ice cream into heatproof glasses or bowls, then pour the mocha over. Serve straight away with the remaining biscotti.

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