Italian ices, such as this one, are typically served with mounds of whipped cream. If
you like, serve this version with a lower-calorie dessert topping.
1/4 cup sugar
2 tablespoons instant espresso coffee powder
1/2 cup boiling water
1 cup cold water
5 strawberries (optional)
Prep Time: 255 minutes
In a small bowl combine sugar and coffee powder. Add boiling water; stir until
dissolved. Stir in cold water.
Pour mixture into a 9x5x3-inch loaf pan. Freeze about 2 hours or until firm. Break
frozen mixture into small chunks; place in a chilled medium-mixing bowl. Beat with
electric mixer on low speed until fluffy. Freeze mixture for 2 hours or until firm.
To serve, scrape or scoop ice into small dessert dishes. If desired, garnish each
serving with a strawberry. Makes 5 (1/2-cup) servings. Make ahead directions: Pack
into an airtight freezer container. Seal, label, and freeze up to 1 month. Serving
Size: 5.