tiramisu swirl ice-cream waffle cones

  • ¾ cup (135g) light brown sugar
  • ½ cup (125ml) espresso coffee
  • 8 store-bought sponge finger biscuits, roughly chopped
  • 2 tablespoons coffee liqueur
  • 2 litres store-bought vanilla ice-cream, softened
  • 50g 70% dark chocolate, finely grated
  • 1 tablespoon finely crushed coffee beans
  • 8 store-bought waffle cones
  1. Place the sugar and coffee in a small saucepan over high heat. Bring to the boil and cook for 5–6 minutes or until reduced and syrupy. Set aside to cool completely.
  2. Place the chopped biscuits in a large bowl, drizzle with the coffee liqueur. Mix to combine. Add the ice-cream and mix to combine. Add the coffee syrup and gently fold to combine to create a swirled effect. Spoon into a 1-litre-capacity metal container and freeze for 3–4 hours or until firm.
  3. Place the chocolate and crushed coffee beans on a small plate. Scoop the ice-cream into the cones and dip in the chocolate mixture to serve. Makes 8
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