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Slushy chocolate coffee -- sweet and creamy.
2 cups hot strong prepared coffee (see Note)
2 tbsp. brown sugar, packed
1 cup vanilla (or chocolate) ice cream, softened
1/4 cup chocolate ice cream topping
2 tbsp. finely grated chocolate, for garnish
Serves 2
Measure hot coffee and brown sugar into small bowl.
Stir until sugar is dissolved.
Pour into 1 quart shallow baking dish.
Cover.
Freeze for about 3 hours until almost firm.
Scrape coffee mixture, using fork, into blender.
Add ice cream and chocolate topping.
Process until smooth.
Makes about 2 2/3 cups.
Pour into 2 chilled medium glasses.
Sprinkle each with grated chocolate.
Note:
For extra-strong flavor, use espresso.
Serving suggestion:
Add a straw to each glass for sipping.
2 cups hot strong prepared coffee (see Note)
2 tbsp. brown sugar, packed
1 cup vanilla (or chocolate) ice cream, softened
1/4 cup chocolate ice cream topping
2 tbsp. finely grated chocolate, for garnish
Serves 2
Measure hot coffee and brown sugar into small bowl.
Stir until sugar is dissolved.
Pour into 1 quart shallow baking dish.
Cover.
Freeze for about 3 hours until almost firm.
Scrape coffee mixture, using fork, into blender.
Add ice cream and chocolate topping.
Process until smooth.
Makes about 2 2/3 cups.
Pour into 2 chilled medium glasses.
Sprinkle each with grated chocolate.
Note:
For extra-strong flavor, use espresso.
Serving suggestion:
Add a straw to each glass for sipping.
