Tia Maria Frappé

December 2, 2007


This ‘coffee’ is really an easy, no-bake dessert. The important parts are all that liqueur and whipped cream. And, it looks gorgeous on your table. Enjoy! SAM

1 quart French vanilla ice cream, softened
2 tablespoons very strong coffee
4 tablespoons amaretto liqueur
5 tablespoons Kahlúa liqueur
2 tablespoons Cointreau liqueur
1/2 pint whipping cream, whipped, or 2 cups frozen whipped topping, thawed
Chocolate shavings

In a blender or food processor fitted with the metal blade, combine the ice cream, coffee, amaretto, Kahlúa, and Cointreau, pulsing until smooth. Chill, covered, in the refrigerator until ready to serve. Spoon into chilled champagne flutes and top with whipped cream and chocolate shavings.
Makes 6 servings.