Café Liégeois

  • {0} pers.4
  • DifficultyBeginner
  • Prep time


  • 2 x 50 ml espressi
  • 4 scoops of coffee ice cream
  • 4 scoops vanilla ice cream
  • 200 ml single cream
  • 25 g icing sugar


  • Pour the espressi and allow them to cool. Chill in a refrigerator until very cold.
  • Use a whisk or siphon to whip the cream and icing sugar into chantilly cream.
  • In a bowl, arrange a scoop of each fl avour ice cream, pour over iced coffee and top with chantilly.


Instead of the coffee, place a scoop of coffee granita on top.