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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Look for instant espresso powder at Italian specialty stores Ingredients:
4 scoops coffee ice cream (about 1 1/2 cups) |
4 scoops chocolate sorbet (about 1 1/2 cups) |
3/4 cup cold milk |
2 teaspoons instant espresso powder |
1/4 teaspoon ground cardamom |
chocolate-covered coffee beans, for garnish (optional) |
Directions:
1. In a blender, place the ice cream, sorbet, milk, espresso powder, and cardamom.
2. Pulse several times, stopping as necessary, to break up ice cream and sorbet.
3. Puree the mixture until smooth, about 1 minute.
4. Divide between 2 chilled glasses and garnish with a couple of chocolate-covered coffee beans, if desired.
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