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Classic Coffee Ice

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  Sugar 1⁄4 Cup (4 tbs)
  Instant coffee crystals/Instant espresso coffee powder 2 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Creme de cacao/Brandy, orange liqueur, galliano / sambuca 1⁄4 Cup (4 tbs)

Dissolve 1/4 cup sugar and coffee in 1/2 cup boiling water.
Stir in 1 1/2 cups cold water.
Pour into shallow pan.
Freeze about 2 hours or till nearly firm.
Break up into chilled small mixer bowl.
Beat at low speed of electric mixer till fluffy.
Freeze till nearly firm, stirring once or twice.
Combine whipping cream and 1 tablespoon sugar; beat till stiff peaks form.
Scrape coffee ice into small goblets.
Pour 1 tablespoon of the liqueur over each, if desired.
Top with whipped cream.

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