Recipe information
Yield
Makes 2 Servings
Ingredients
1/4 cup hazelnuts, toasted lightly, rubbed in a dish towel to remove some of the skins, and cooled
1 jigger (1 1/2 ounces) Frangelico
1 jigger (1 1/2 ounces) cognac
1 cup vanilla ice cream, softened slightly
Preparation
Step 1
In a blender, grind the fine hazelnuts, add Frangelico, cognac, ice cream and 1 cup cracked ice.
Step 2
Blend the mixture, scraping down the sides occasionally, until it is smooth but still frozen. Divide the mixture between 2 stemmed glasses.
