Ingredients
- 2 x 220ml creamy chilled coffees
- Squirty cream
- 10g dark chocolate
- 6 raspberries
Method
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Tip the creamy milk chilled coffee into an ice cube tray – you might need 2. Freeze for 2-3 hours, or overnight, until the cubes are solid. Tip a handful of cubes into a food processor and blitz until grainy.
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Alternatively, decant into a freezable container, cover and freeze, then every 2 hours, scrape with a fork to form shards.
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Divide between serving glasses and top with the squirty cream, raspberries and grated chocolate.
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Serve straightaway.
