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- 1 cup cold brew coffee
- 1 cup half & half
- 1 cup sugar
- ¼ cup chocolate syrup
- 2 teaspoons vanilla
- Whipped cream
- Combine coffee, half & half, sugar and chocolate syrup in a small saucepan and simmer, over low heat, stirring until sugar dissolves. Set aside to cool and stir in the vanilla extract.
- Pour into a baking pan and place in the freezer for approximately 90 minutes.
- Stir every 30 minutes with a fork. Once mixture is firm, transfer it to a bowl and stir rapidly with a fork until the texture becomes slushy.
- Pour into cups and top with whipped cream