Cocktails Anytime

Lulu’s Cuban Coffee Ice Cream

1 quart of Haagen-Dazs Vanilla Bean ice cream
4 tablespoons instant coffee
3 tablespoons ground espresso (or dark roast, I like like Peet’s french roast)

Place ice cream in refrigerator for an hour to soften so that it is a mushy consistency.
Add ice cream, instant coffee, and espresso to large mixing bowl.
Mix it up, taste it, it will be delicious.
Put back in the freezer for a minimum of 2 hours.

I recently used this ice cream for my friend Sally’s birthday cake, it was a huge hit!

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