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1/2 cup vanilla ice cream
1/2 cup chocolate sorbet
2 tablespoons crushed vanilla wafers
1 or 2 teaspoons of Nutella (hazelnut-chocolate spread, usually near the peanut butter in the grocery store) or caramel sauce
1/4 sliced banana
Toasted hazelnuts
1 tablespoon Frangelico
Instructions
1/2 cup chocolate sorbet
2 tablespoons crushed vanilla wafers
1 or 2 teaspoons of Nutella (hazelnut-chocolate spread, usually near the peanut butter in the grocery store) or caramel sauce
1/4 sliced banana
Toasted hazelnuts
1 tablespoon Frangelico
1. Layer ingredients in the order given in a glass or bowl.
By Crescent Dragonwagon, author of Passionate Vegetarian and The Cornbread Gospels (forthcoming). She lives in Saxton River, Vt. “Relish the Season,” August 2006.
By Crescent Dragonwagon, author of Passionate Vegetarian and The Cornbread Gospels (forthcoming). She lives in Saxton River, Vt. “Relish the Season,” August 2006.
