Iced Coffee Slush

Cook time is freeze time. I like to use flavored coffees. I cut the sugar in half and it is still plenty sweet, even to my kids.

• Ready In: 5 hrs 30 mins
• Serves: 12
• Yields: 2 1/4 quarts

Ingredients

• 3  cups  hot strong brewed coffee (I use double strength)
• 1 1⁄2-2  cups sugar (or less, I use half)
• 4  cups milk
• 2  cups half-and-half cream
• 1 1⁄2 teaspoons vanilla extract

Directions

1. In a freezer-safe bowl, stir coffee and sugar; until sugar is dissolved. Refrigerate until thoroughly chilled.
2. Add the milk, cream and vanilla; freeze several hours or overnight.
3. Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately.
4. I like to let it thaw 2-3 hours, chop it with a knife until slushy, stir it good and then refreeze it for about an hour and serve.