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.

Recipe by Oxmoor House May 2013

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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

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

Source

Cooking Light Chill

Nutrition Facts

53 calories; carbohydrates 13.6g; sodium 5mg; calcium 11mg.
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