Frozen Espresso Dessert
When you freeze your after dinner drink.
Full Recipe Video:
Servings: 6
Ingredients:
8 scoops ground coffee/espresso
4 tbsp. powdered sugar
Dark chocolate shavings for garnish (optional)
Lemon twist for garnish (optional)
Vanilla Bean Whipped Topping Ingredients:
1 cup heavy whipping cream
1 pinch of salt
2 tbsp. powdered sugar
1 fresh vanilla bean
Brew 8 scoops of your favorite ground coffee or espresso. For quick and mess free coffee making, we like to use our Moka Pot.
In a 9x13 aluminum baking pan (you can use any 9x13 pan, but we like the metal pan for freezing), add powdered sugar.
Poor brewed coffee into pan. Stir to incorporate powdered sugar.
Freeze coffee until frozen, about 45 minutes to an hour.
While the coffee is freezing, make the whipped topping.
Poor all ingredients in a medium mixing bowl and whip by hand with a whisk or hand beaters until thick. Whipped cream should stick to the whisk or beaters.
*To extract vanilla, cut vanilla bean in half length wise and spoon out the vanilla into the heavy cream.
Refrigerate topping until ready to serve.
Remove pan of coffee from the freezer. Let it sit in room temperate for about 5 minutes so it gets a little soft to scoop. Scoop into a dessert bowls.
Top each serving with whipped topping. If you like, grate dark chocolate over the top and garnish with a lemon twist.
Serve and enjoy!
