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Photo by: Photo: Beatriz Da Costa

Espresso-Drizzled Ice Cream

Real Simple NOVEMBER 2007

Yield: Makes 8 servings

Ingredients

2 tablespoons instant espresso
2 pints vanilla ice cream

2 tablespoons dark chocolate, finely chopped

Preparation

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.

Nutritional Information

Amount per serving

Calories: 156
Calories from fat: 46%
Fat: 8g
Saturated fat: 6g
Cholesterol: 20mg
Sodium: 40mg
Carbohydrate: 16g
Fiber: 0g
Sugars: 15g
Protein: 3g

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Espresso-Drizzled Ice Cream recipe