Two postings ago I showed you how I made my Mocha Frappuccino. I loved it and I hope you tried it. This time around, I wanted to tweak it just a bit. Cleaning out the freezer I found that my lovely husband had bought me some Haagen-Dazs Coffee ice cream in those tiny containers that I love. You can just grab and go. No need for a bowl. And if you just let it soften just a bit, there’s no need for a spoon, just sip it. Of course Haagen-Dazs does supply a tiny little plastic spoon right under the top, but I like to sip or gulp. I know, I know. Just ask my brother Jose. I’m “rustic” through and through.
Bob doesn’t get home until 8 o’clock tonight so I figured I’d treat myself to something special without getting the “look” and feeling guilty.
A little Mocha Kahlua, a little cream, some fresh espresso and two little (4 once) containers of coffee ice cream. Into the blender they go and my 102 degree hot afternoon cooled off rather nicely.
So here’s my way to stay cool in El Paso, A Double-Shot Espresso – Mocha Kahlua – Coffee Ice Cream Cooler. Delicious.
2 (4 ounce) cartons of ice cream, coffee or vanilla
2 shots espresso
1 shot Mocha Kahlua Liqueur
1 shot heavy cream (or half and half)
Whipped cream, optional
Place all ingredients in blender and blend. Pour into glass and top with whipped cream if desired. Enjoy.