From one of our in-house chefs, Carlos Bruni: “This is one of my favourite desserts to make at home; it’s my take on the classic Italian affogato, that will use up that leftover Christmas fruit cake. This recipe also works well using mince pies as a substitute for cake.”
Place the ice cream in the bowl of an electric mixer and beat for 1 min or until creamy and smooth.
Add the cake and beat until just combined.
Spoon into a loaf tin and freeze for 4-6 hours or until frozen.
Scoop ice cream into chilled glasses (you can do this an hour or so ahead of serving; store them in the freezer).
Pour the espresso directly over the ice cream, and serve immediately.
2 cups (500mls) vanilla ice cream, chopped
250 grams Christmas fruit cake, crumbled
160mls espresso coffee, cold or hot