Coffee frappe with ice-cream

Coffee cubes:
To freeze the coffee cubes make extra strong coffee in a coffee press, doubling your grinds to water ratio. Usually it’s about 1 tbsp per cup of coffee, so 2 tbsp in this case with a little less water than usual.

Add water to brew coffee, let coffee cool in mug.
Once cool add to ice tray making about 10-12 cubes and let freeze until solid.
(NOTE: If you want to use leftover coffee that’s become cold and freeze that you into cubes you do that too, your coffee flavour just wont be as strong.

Frappe:
Blend all of the coffee cubes, 1 cup of ice cream and 1  cup milk, for 30 seconds or until smooth.

Recipe reprinted with permission of Milk and Cookies. To see more recipes, please click here.

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