Frozen Cappuccino
Prep time: 
Total time: 
Yield: 4 servings
  • 2 cups (475 ml) strong good-quality coffee
  • 6 tablespoons (75 g) sugar (see Note below)
  • ½ cup (120 ml) whipping cream, whipped to soft peaks
  • Unsweetened cocoa powder, for dusting (optional)
  1. While the coffee is still hot, mix it with the sugar and stir until completely dissolved; cool to room temperature.
  2. Pour the coffee into an ice cube tray (this amount of coffee should fit perfectly into a standard-size ice cube tray).
  3. Freeze overnight, or up to a week.
  4. 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.
  5. Transfer to 4 individual glasses or bowls, top each with whipped cream and a sprinkling of cocoa powder if desired, and serve immediately.
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 Mosaicâ„¢ at