- Level: Easy
- Total: 2 hr 5 min
- Prep: 5 min
- Inactive: 2 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 138
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 1 g
- Cholesterol
- 21 mg
- Sodium
- 5 mg
- Level: Easy
- Total: 2 hr 5 min
- Prep: 5 min
- Inactive: 2 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 138
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 1 g
- Cholesterol
- 21 mg
- Sodium
- 5 mg
Ingredients
Directions
- 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.
