- 1 litre vanilla bean ice-cream
- 120 ml Martell VSOP Cognac
- 50 gm hazelnuts, roasted, peeled and halved (1/3 cup)
- 1 tbsp finely ground coffee beans
- 6 shots of freshly brewed espresso
- To serve: sweet wafers, optional
- 1Scoop ice-cream into small bowls or glasses. Pour Cognac over and sprinkle with combined hazelnuts and coffee. Serve immediately with shots of espresso to the side to pour over and sweet wafers, if using.