Ingredients (serves 4)

• 1/2 cup ground espresso coffee beans
• 2 cups boiling water
• white sugar, to taste
• 2 litres vanilla ice-cream

Method

1. Place coffee in a plunger. Pour over boiling water. Stir and stand for 3 minutes. Plunge coffee and transfer to a heatproof jug. Add sugar and stir until dissolved. Refrigerate until ready to serve.
2. Place chilled coffee and 8 scoops ice-cream in a blender. Blend until smooth and frothy. Spoon 1 small scoop remaining ice-cream into each serving glass. Pour over blended espresso. Serve