Coffee + Ice Cream + a COBS Gingerbread Scone? You can’t go wrong here for a very festive, holiday-inspired dessert.
- 2 Gingerbread Scones
- 1 pint Coffee Gelato
- 4 shots quality espresso
- Place gelato in large bowl. Slightly thaw the pint of gelato (20-30 minutes or until slightly melted). Cut Gingerbread Scones into 1” cubes. When gelato is melted, combine cubes into ice cream and mix.
- Freeze gelato until solid (approx. 1 hour).
- Place 1 scoop of ice cream into a glass jar and pour shot of espresso on top.