Ingredients
Units
- 2 espressos (1/2 cup)
- 2 cups whole milk, cold
- 2 teaspoons of granulated sugar (for milk)
- 1 cup of vanilla ice cream
- 1 cup of liquid whipping cream
- 1 tablespoon of granulated sugar (for the whipped cream)
- sprinkles, maraschino, optional
Instructions
- First, make the espressos and mix them with cold milk and sugar. Try, if you like sweeter, add more sugar, and refrigerate, but consider that ice cream is always sweet.
- Take the ice cream out of the freezer to make it easy to serve.
- Beat the cream by hand or with a mixer. When it starts to make waves, about 2 minutes, add the tablespoon of granulated sugar and continue beating until the cream is Chantilly and has soft peaks. Remember that the cream whipped better if everything: the bowl, the mixer paddles, and the cream itself are very cold.
- In long glasses or glasses, serve 1/4 cup of vanilla ice cream, add the cold coffee milk to almost the edge of the glass, leave 1 cm. free and add the whipped cream.
- Serve immediately. Decorate with sprinkles and a maraschino if desired.
Notes
To calculate nutritional information, I used whole milk. And I did not include the sprinkles or maraschinos.
- Prep Time: 15 minutes
- Category: Dessert
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 432
- Sugar: 24.2 g
- Sodium: 101.6 mg
- Fat: 34.3 g
- Saturated Fat: 21.6 g
- Carbohydrates: 24.6 g
- Fiber: 0 g
- Protein: 7.4 g