Espresso Ice

This simple ice dessert is a slightly bitter, crunchy accompaniment to my warm chocolate cake.


Yield: 4-6 servings

Combine the hot decaffeinated coffee with the sugar and stir to dissolve. Pour the mixture into a large bowl and put in the freezer for 20 minutes. Remove bowl, beat mixture. Continue this process every 15-20 minutes until the mixture becomes coarse coffee-ice crystals similar to sorbet. Serve with Warm Chocolate Cake.

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