- 2 cups milk
- 2 tsp espresso powder
- 1 quart coffee-chocolate chip ice cream
- Garnish (optional): whipped cream and Skor or heath toffee bar, crushed.
- In a blender, blend milk and espresso powder.
- Add 2 2/3 cup ice cream, blend well.
- Pour into 4 tall glasses, freeze 30 minutes.
- Top with remaining ice cream.
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