Description
A frosty coffee dessert perfect for a hot day. Easy to make and even easier to enjoy!
Ingredients
Units
Scale
- 2 cups (473 ml) International Delight Iced Original Coffee
- 2 tablespoons white chocolate liqueur
- 1/2 lemon zest
- Whipped Cream
- Cocoa powder
- 1 cups (237 ml) heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon white chocolate liqueur
Instructions
- Combine iced coffee, 2 tablespoons of liqueur, and lemon zest in an 8-inch square baking dish. Cover with plastic wrap and place in the freezer on a level surface.
- After about 20 minutes, scrape ice crystals with a fork. Repeat about every 20 minutes until the mixture is frozen into a pile of flaky ice crystals. Allow the mixture to sit in the freezer for an additional 15 minutes to firm up before serving.
- Divide among 4-6 glasses and top with whipped cream and a dusting of cocoa powder.
For the Whipped Cream
- Place heavy cream, sugar, vanilla extract, and 1 tablespoon of white chocolate liqueur into a mixing bowl and whisk until stiff peaks form.
Notes
- For a stronger coffee flavor, use freshly brewed, chilled strong coffee instead of pre-made iced coffee.
- If you don’t have white chocolate liqueur, you can substitute with an equal amount of white chocolate syrup or melted white chocolate (stirred in until fully incorporated).
- For optimal texture, make sure your heavy cream is very cold before whipping for the whipped cream topping.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 20