Cube coffee
Ingredients:
Ingredients:
•ƒn2 well loaded coffee cups
•ƒn4 teaspoons sugar
•ƒn2 teaspoons cocoa soluble
•ƒn4 teaspoons sugar
•ƒn2 teaspoons cocoa soluble
Preparation:
• Mix all the ingredients when coffee is still hot.
• Leave to cool and pour into a bucket.
• Ice cream once serve with milk or cold.
• Leave to cool and pour into a bucket.
• Ice cream once serve with milk or cold.
Crown of ice cream coffee
Ingredients:
•ƒn1/2 litre of chocolate ice cream
•ƒn1/2 litre of vanilla ice cream
•ƒn4 teaspoons of soluble coffee
•ƒn200 g whipped cream
Preparation:
•ƒn1/2 litre of vanilla ice cream
•ƒn4 teaspoons of soluble coffee
•ƒn200 g whipped cream
Preparation:
Pour into small individual wells a layer of chocolate ice cream.
• Pour above one of vanilla.
• Garnish with cream Crown-shaped clay.
• Sprinkle the café in the center of the window.
• Pour above one of vanilla.
• Garnish with cream Crown-shaped clay.
• Sprinkle the café in the center of the window.
Iced coffee
Ingredients:
• 4 tablespoons of ground coffee
• 8 teaspoons of sugar
• 8 teaspoons of sugar
Preparation:
• A long coffee making and let it cool.
• Pour into a tray of cubes and freeze in the freezer.
• Stir the preparation completely to break the glass and return to the freezer.
• Repeat this operation twice more and save until serving time.
• Pour into glasses and serve.
• Pour into a tray of cubes and freeze in the freezer.
• Stir the preparation completely to break the glass and return to the freezer.
• Repeat this operation twice more and save until serving time.
• Pour into glasses and serve.
Coffee and chocolate ice cream
Ingredients:
• 3/4 liter of chocolate ice cream
• 4 teaspoons of soluble coffee
• 200 g whipped cream
• 4 teaspoons of soluble coffee
• 200 g whipped cream
Preparation:
Mixed ice cream with coffee.
• Pour into glasses and garnish with cream whipped.
• Unfrozen.
Mixed ice cream with coffee.
• Pour into glasses and garnish with cream whipped.
• Unfrozen.
Chestnut coffee ice cream
Ingredients:
•ƒn1/2 litre of vanilla ice cream
•ƒn1/2 kilo of chestnuts
•ƒn100 g sugar
•ƒn4 teaspoons of soluble coffee
•ƒn4 tablespoons whipped cream
•ƒn1/2 litre of vanilla ice cream
•ƒn1/2 kilo of chestnuts
•ƒn100 g sugar
•ƒn4 teaspoons of soluble coffee
•ƒn4 tablespoons whipped cream
Preparation:
• Peel the chestnuts and boil in a pot half a litre of water with the sugar until almost reduce water.
• Grind chestnuts and Add coffee. Cool in the refrigerator.
• Mix, once cold, chestnuts with ice cream
• Pour into a container and then freeze in 30 minutes. Back to beat and serve with a tablespoon of cream on top.
• Peel the chestnuts and boil in a pot half a litre of water with the sugar until almost reduce water.
• Grind chestnuts and Add coffee. Cool in the refrigerator.
• Mix, once cold, chestnuts with ice cream
• Pour into a container and then freeze in 30 minutes. Back to beat and serve with a tablespoon of cream on top.
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