Espresso Ice

Espresso IceRecipe
Oxmoor House
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.


Serves 4 (serving size: about 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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


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)


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.