Vanilla ice cream with sponge fingers, coffee syrup and cocoa

Name: Vanilla ice cream with sponge fingers, coffee syrup and cocoa
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 100 ml Coffee; 50 g Sugar; 100 g Ladyfingers; 1 package (approx. 900 ml) Vanilla ice cream; 7-10 Tbsp Cocoa; 1 Freezer bag

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

100 ml Coffee
50 g Sugar
100 g Ladyfingers
1 package (approx. 900 ml) Vanilla ice cream
7-10 Tbsp Cocoa
1 Freezer bag

Directions

1
Simmer coffee and sugar in a pot until the sugar is dissolved. Remove from the heat and let it cool down. Put the lady fingers in a freezer bag and crumble them coarsely with a cake roll. Slice the ice cream quickly with a wide palette or a knife directly from the packaging and layer it alternately with the sponge crumbs and the coffee syrup in a box form or a suitable bowl.
2
Press the ice cream slightly. Freeze again immediately for 1-2 hours. If the ice cream is too hard to portion before serving, warm it up at room temperature for about 5 minutes. Dust portioned scoops with cocoa
3
1 1/2 hours waiting time