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Peppermint Ice Cream Espressos

Developed for Dreyer's Grand Light Ice Cream
Makes 2

Dreyer's SLOW CHURNED® LIGHT Peppermint Ice Cream
2 servings brewed espresso, about 1/4 cup each
2 tablespoons Kahlua or Amaretto
Whipped cream

Pour 1/4 cup hot or cool espresso into demitasse cups or aperitif glasses. Add 1 tablespoon Kahlua or Amaretto to each.
Add a small scoop (about 1/4 cup) of peppermint ice cream to espressos. Pipe whipped cream on top and serve immediately.