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Suggest a better descriptionWhile espresso is still hot, stir together with sugar until sugar dissolves. Let cool to room temperature. Pour coffee into metal ice cube trays without dividers, or into a metal baking pan. Freeze until ice crystals begin to form; stir with a fork and return to freezer. Continue freezing, stirring every 30-45 minutes, until mixture is very thick and scoopable. Serve in chilled glasses or ice cream cups, topped with chocolate shavings. NOTES : Since it does not require any kind of ice cream machine, this frozen dessert is very easy to make. Recipe by: A Cup of Coffee -- Norman Kolpas Posted to MC-Recipe Digest V1 #540 by ferrets3
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 145 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.8mg | 0 % | |
Total Carbohydrate 37.5g | 11 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 37.5g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 145
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