Yield
4 servings (serving size: about 1/2 cup ice and about 1/4 cup cream)
Photo: Randy Mayor; Styling: Melanie J. Clarke

How to Make It

Step 1

Combine the first 3 ingredients in an 8-inch baking dish, stirring until sugar and espresso dissolve. Cover and freeze for 45 minutes. Stir espresso mixture with a fork every 45 minutes until completely frozen (about 4 hours).

Step 2

Remove espresso mixture from freezer; scrape mixture with a fork until fluffy. Combine ice cream, whipped topping, and liqueur. Serve over espresso ice.

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