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This recipe was featured in Pitcher Perfect.
Nancy Filer | CoServ Electric
This easy-to-prepare drink doubles as a dessert in a cup and is nice to serve with a tray of cookies, especially varieties that are good for dunking.
1 scoop chocolate ice cream
⅔ cup strong brewed coffee
Whipped cream to taste
Toasted Texas pecans, chopped, to taste
Chocolate sprinkles, to taste
1. For each serving, place a scoop of chocolate ice cream in a cup, and then pour in the hot coffee.
2. Top with whipped cream, toasted pecans and sprinkles, as desired.
Servings: 1. Serving size: 10 ounces. Per serving: 304 calories, 5.03 g protein, 16.73 g fat, 35.93 g carbohydrates, 1.81 g dietary fiber, 92 mg sodium, 31.15 g sugars, 39 mg cholesterol
Rich, robust coffee is essential for balancing the sweetness of the other ingredients.