Espresso-Drizzled Ice Cream

Espresso-Drizzled Ice Cream
Beatriz da Costa
Serves 8Hands-On Time: 10mTotal Time: 10m


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


  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.

Nutritional Information

Per Serving

  • Calories 156
  • Calories From Fat 46%
  • Fat 8g
  • Sat Fat 6g
  • Cholesterol 20mg
  • Sodium 40mg
  • Carbohydrate 16g
  • Fiber 0g
  • Sugar 15g
  • Protein 3g

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