Sunset's Vanilla Ice Cream "drowned" in Espresso (Affo

Total Time
20mins
Prep 20 mins
Cook 0 mins

From the magazine's August 2007 edition: "'It's like a grown-up's milkshake,' says Valerie. A cookie or two on the side are nice." Nutrition facts: 266 cal, 135 fat cal, 4.6g protein, 15g fat, 9g sat fat, 31g carb, 0g fiber, 106mg sodium, 58mg chol.

Ingredients Nutrition

  • 12 gallon vanilla ice cream (enough for 8 scoops)
  • 1 cup espresso, brewed strongly, at room temp (or hot)

Directions

  1. Put a scoop of vanilla ice cream into each of 8 small bowls and put bowls in freezer for at least 1 hour and up to 6.
  2. When ready to serve, put each bowl of ice cream on a small dinner plate and set a shot glass next to it. Fill glasses with espresso, dividing evenly, for each guest to pour onto ice cream.
  3. Notes: So that the espresso would prettily coat the ice cream for the photo, Valerie cooled it to room temperature before pouring it over the rock-hard ice cream. Serve it that way, if you like, or the traditional Italian way--hot, which turns the ice cream into an instant float. You'll need 8 shot glasses for this recipe.
Most Helpful

This was great!! We used Maple Walnut ice cream. It was so simple, so elegant and SO tasty!! The possibilities are endless!

Mothergoose May 05, 2008