Espresso-Drizzled Ice Cream

Real Simple
Espresso-Drizzled Ice CreamRecipe
Photo: Beatriz Da Costa
Makes 8 servings


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2 tablespoons instant espresso
2 pints vanilla ice cream
2 tablespoons dark chocolate, finely chopped


Boil 1 cup water.

Spoon the espresso into a glass measuring cup and add the hot water. Stir until dissolved.

Scoop the ice cream into 8 bowls, glasses, or teacups. Sprinkle with the chocolate and pour the espresso over the top. Serve immediately.

Created date

November 2007

Nutritional Information

Calories 156
Caloriesfromfat 46 %
Fat 8 g
Satfat 6 g
Cholesterol 20 mg
Sodium 40 mg
Carbohydrate 16 g
Fiber 0 g
Sugars 15 g
Protein 3 g