- 8 cups dark roast coffee
- 4 dollops whipped cream
- 1 deep freezer resistant bowl
- Add the coffee to the bowl and place in your freezer.
- After 30 minutes take the bowl out of the freezer and whip for 1 minute and place back in the freezer.
- Repeat every 15-20 minutes for 2 more hours or until the coffee becomes slush.
- Divide evenly in four bowls and finish with 1 dollop whipped cream per bowl.