Espresso Ice

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.

Yield: Serves 4 (serving size: about 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 13.6g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 5mg
  • Calcium: 11mg


  • 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. 1. Combine first 3 ingredients in an 8-inch square glass or ceramic baking dish, stirring until sugar and espresso dissolve.
  2. 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. 3. Scoop mixture into espresso cups or small glasses, and, if desired, top with whipped topping and chocolate-covered espresso beans.
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