Lemon Espresso Sundae

Written by: Maggie Peterson

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Time to read min

Lemon Espresso Sundae
Image by The Oil Tree

Prep time

5 min

Cook time

0 min

Servings

1

Category

Dessert

Difficulty

Easy

Ingredients

Directions

Step 1

Remove the Rivsalt freeze and serve plates from freezer.

Step 2

Place one scoop of dark chocolate ice cream on the Rivsalt frozen plate. 

Step 3

Liberally drizzle Eureka Lemon Fused Olive Oil and Espresso Aged Dark Balsamic Vinegar over the plated chocolate ice cream.

Step 4

Sprinkle zest of lemon on top and serve.