Steps
- Mix 120ml of brewed espresso, 480ml of cold whole milk, and 2 teaspoons of granulated sugar. Refrigerate until cold.
- Whip 240ml of cold heavy cream for about 2 minutes, until it begins to thicken. Add 1 tablespoon of granulated sugar and continue to soft peaks.
- Divide 240ml of vanilla ice cream among tall glasses. Pour over the cold coffee milk, leaving ½in / 1cm below the rim, and top with the whipped cream.