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Espresso Ice

Oxmoor House
Yield Serves 4 (serving size: about 1/2 cup)
Home-brewed espresso would work just as well in this recipe. You can dress up the finished ice with whipped topping and tri-colored chocolate-covered espresso beans.

Ingredients

  • 1 1/2 cups boiling water
  • 1/4 cup packed brown sugar
  • 1 tablespoon instant espresso granules
  • 1/4 cup frozen whipped topping, thawed (optional)
  • Chocolate-covered espresso beans (optional)

Nutrition Information

  • calories 53
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 13.6 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 5 mg
  • calcium 11 mg

How to Make It

  1. Combine first 3 ingredients in an 8-inch square glass or ceramic baking dish, stirring until sugar and espresso dissolve.

  2. Cover and freeze until partially frozen (about 1 hour). Scrape mixture with a fork, crushing any lumps. Freeze an additional 1 hour and 35 minutes or until completely frozen, scraping entire mixture with a fork every 30 minutes.

  3. Scoop mixture into espresso cups or small glasses, and, if desired, top with whipped topping and chocolate-covered espresso beans.

Cooking Light Chill