While 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 <ferrets3@pilot.infi.net> on Mar 24, 1997
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