Espresso-Drizzled Ice Cream

Espresso-Drizzled Ice Cream
Beatriz da Costa
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preparation
10
minutes
cooking
10
minutes
Serves 8

Ingredients

2
tablespoons
instant espresso
2
pints vanilla ice cream
2
tablespoons
dark chocolate, finely chopped

Directions

  1. Boil 1 cup water. Spoon the espresso into a glass measuring cup and add the hot water. Stir until dissolved.
  2. Scoop the ice cream into 8 bowls, glasses, or teacups. Sprinkle with the chocolate and pour the espresso over the top. Serve immediately.
Kate Merker
October 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Fat 8 g
  • Sat Fat 6 g
  • Cholesterol 20 mg
  • Sodium 40 mg
  • Carbohydrate 16 g
  • Fiber 0 g
  • Sugar 15 g
  • Protein 3 g
What does this mean? See Nutrition 101.

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