1 cup cold espresso (or if you don’t have an espresso maker–I don’t–make double-strength coffee)
1 cup reduced fat vanilla ice cream (I used Edy’s Slow Churned Vanilla Bean)
Whipped cream for topping
Baking cocoa–OR–instant coffee for garnish
1. Place 1/2 cup ice cream in each mug.
2. Add 1/2 cup coffee.
3. Top with whipped cream and your preferred garnish.
Sat fat: 4g
Those instructions are for a nice cold drink. I think it would be even better with hot espresso poured over the cold ice cream. I will try it that way next time.