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Wednesday, November 17, 2010


This is a great italian dessert for those who love coffee and ice cream. I love Giada, and I got this recipe from her, but changed it up a tad.
1/3 cup cold whipping cream
4 shots of espresso (or you can use 1/2 cup boiling water with espresso powder)
1 pint ice cream (Chocolate or vanilla is traditional)
Using an electric mixer, beat the cream in a medium bowl until soft peaks form. Cover and refrigerate the whipped cream.

Either use 4 shots of espresso if you have it, OR whisk the boiling water and espresso powder in a 1 cup glass measuring cup until the powder is dissolved, or use an espresso machine to make 4 shots of espresso. Scoop 1/2 cup of the ice cream into each of 4 dessert bowls or glasses. Pour 2 tablespoons or 1 shot of hot espresso over each. Top with the whipped cream and serve immediately.

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