You all know we LOVE our coffee here at Colorado Moms. And I’m hard-core–doesn’t matter how hot it is outside, I pretty much always like a fresh brewed cuppa in the morning. On warm summer evenings, though, sometimes I do crave a more refreshing, cold dose of caffeine!
My little sister moved to Rome a few years ago, where she attends art school and sends mouthwatering, jealousy-inducing photos of the amazing food in Italy, pretty regularly. Recently, she shared pictures and a recipe of “Crema di Caffe”, a milkshake-like, semi-frozen blend of espresso, sugar, and cream. Since you’ll never see a native Italian walking around with a Frappuccino (TM), the Creme di Caffee is a more traditional icy treat. I really wanted to try her recipe, which calls for heavy cream, but I didn’t have any so I experiemented with what I had available: condensed milk. And what do you know, it turned out amazing! Probably not “authentic” but it was good enough for this American girl’s taste buds! Plus it’s a little more thrifty and lower in fat.
Try it yourself, maybe with different liquers or without? You don’t even need an ice cream maker, just a few Ziplock bags.
Creme di Caffe
An icy sweet espresso treat for summer!
- Prep Time: 5
- Total Time: 5
- 1 can sweetened condensed milk
- 4 shots espresso, or 4 oz very strong coffee
- 1-2 oz your favorite liqueur, such as Bailey’s or Kahlua (I used brandy)
- In the bowl of a blender or food processor, blend all ingredients on high speed until frothy. Pour into a gallon freezer bag, press out excess air, seal, and place inside another freezer bag (trust me). Freeze for 2-3 hours, taking out every half hour to shake and knead the bag. When thickly frozen–the texture of a thick milkshake–snip off a corner of the inner bag and pipe into two serving dishes/cups. Top with shaved chocolate, or cocoa powder if desired.
- Serving Size: 2
- Calories: 700
- Sugar: 108
- Sodium: 252
- Fat: 17
- Saturated Fat: 11
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 108
- Protein: 16
- Cholesterol: 67