Baby Beets with Broad Beans and Labneh
The earthiness of the beetroot and beans paired with the creamy tang of the labneh make a gorgeous c...
6 chocolate doughnuts
1 jar Nutella
Coffee ice cream
300ml double cream
175g condensed milk
2 tbsp instant coffee powder
2 tbsp espresso liqueur (optional)
To make the ice cream, whisk all ingredients together until soft peaks form. Fill 2 x 500ml airtight containers, and freeze for 6 hours or overnight.
Cut doughnuts in half. Warm Nutella in microwave until slightly warm (not runny) and spread on the cut side of one half of the doughnut.
Place two scoops of ice cream on the Nutella side of the doughnut.
Sandwich the ice cream with the other side of the doughnut, cut side down.