½ cup (120 ml) whipping cream, whipped to soft peaks
Unsweetened cocoa powder, for dusting (optional)
Instructions
While the coffee is still hot, mix it with the sugar and stir until completely dissolved; cool to room temperature.
Pour the coffee into an ice cube tray (this amount of coffee should fit perfectly into a standard-size ice cube tray).
Freeze overnight, or up to a week.
Transfer the frozen coffee cubes to a high-speed blender (it may also work in a high-speed food processor), and process until smooth and creamy (it will have the consistency of soft ice cream), tamping it down and/or scraping down the sides as necessary.
Transfer to 4 individual glasses or bowls, top each with whipped cream and a sprinkling of cocoa powder if desired, and serve immediately.
Notes
Sugar: I like to use coconut palm sugar for this, but you could substitute either white sugar or lightly packed light brown sugar. Also, you can reduce the sugar by up to 2 tablespoons if you want.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/frozen-cappuccino/