Vanilla Ice Milk and Espresso Parfaits – a delicious recipe with milk, sugar, vanilla, espresso, whipped cream, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, combine the milk with 1 cup of the sugar and stir over moderate heat until the sugar dissolves.
2
Pour the milk into a large bowl and let cool to room temperature.
3
Add the vanilla and refrigerate until chilled.
4
Freeze the ice milk in an ice cream maker according to the manufacturer's instructions.
5
In a medium saucepan, boil the espresso with the remaining 1 cup of sugar over moderately high heat until reduced to about 1 1/2 cups, about 10 minutes.
6
Pour the syrup into a bowl and let cool to room temperature.
7
Scoop the ice milk into Champagne flutes and drizzle with espresso syrup.
8
Garnish each serving with a dollop of whipped cream and a pinch of cinnamon
413
kcal
Calories
1
g
Fat
102
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 quart milk, 2 cups sugar, 1 tablespoon pure vanilla extract, 2 cups brewed espresso, and more.
Yes, Vanilla Ice Milk and Espresso Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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