Lemon Espresso Sundae
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Time to read min
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Time to read min
5 min
0 min
1
Dessert
Easy
Remove the Rivsalt freeze and serve plates from freezer.
Place one scoop of dark chocolate ice cream on the Rivsalt frozen plate.
Liberally drizzle Eureka Lemon Fused Olive Oil and Espresso Aged Dark Balsamic Vinegar over the plated chocolate ice cream.
Sprinkle zest of lemon on top and serve.