This recipe is a playful take on the affogato – a traditional Italian, coffee-based ice cream dessert. This rendition incorporates matcha powder into the espresso mixture and to create a flavorful glaze for the cornflakes for an added crunch. Made with real dairy, just without the lactose, it’s the perfect creamy treat.
Matcha Glazed Cornflakes:
- For the matcha glaze, in a small saucepan over low heat, mix 1¼ cup of powdered sugar, 1 tablespoon matcha powder and 3 tablespoons of LACTAID® 2% Milk. Slowly whisk until dissolved. Set aside to cool.
- For the matchagato, bring ¼ cup of water to a boil.
- Pour the boiling water into a cup filled with ¼ tablespoon of instant coffee. Stir until dissolved and set aside.
- Pour 1/8 cup of LACTAID® 2% Milk (or more, according to taste) into the espresso. Set aside.
- Place the ¼ cup of chocolate dirt on the bottom of a glass bowl.
- Scoop 1½ cup of LACTAID® Vanilla Ice Cream into the glass bowl.
- Place one graham cracker into the side of the ice cream.
- Pour espresso directly into the bowl and over the ice cream scoop.
- Take 2 tablespoons of your cooled matcha glaze and drizzle it across the scoop of ice cream in a zigzag motion.
- In a separate bowl, pour ½ cup of cornflake cereal and slowly pour the remaining matcha glaze over the cornflakes. Mix until well-coated. Be careful not to over glaze, which causes the cornflakes to become soft and lose their crunch. Top the ice cream with the matcha cornflakes.
- Using a sifter, take 1 teaspoon of matcha powder and dust over the bowl to serve.