In a bowl combine the coffee and sugar. Mix until the sugar dissolves.
Transfer mixture to a baking dish 8 by 8 square. Put in freezer and freeze until ice granules start to form around the edges. Scrape the swap with a fork. Do this every 20 minutes or so until the mixture becomes and icy slush.
Serve in 4-ounce glasses topped with whipped cream.
Recipe courtesy Rachael Ray