- 1 cup milk
- 24 large marshmallows
- 1 teaspoon instant coffee granules
- 1 cup whipping cream, chilled
In large saucepan combine milk and marshmallows. Cook over low heat, stirring constantly until smooth. Add instant coffee; stir until dissolved. Remove from heat; transfer to large bowl and cool 10 minutes. In chilled large bowl, whip cream until stiff peaks form; fold into coffee mixture. Pour into 8-inch square pan; cover tightly with aluminum foil. Freeze until firm.
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