Cuban-style Affogato - Scrumptious Bites by Cheryl’s Cookies

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Cuban-style Affogato

Prep Time 15

Cook Time 15

Freezing Time 8

Total Time 8 30

Servings:4 (or 8 if using smaller glasses and two scoops of ice cream. If serving eight, remember to double the amount of topping.)

Ingredients

Cheryl's Buttercream Frosted S'more Cookie Ice Cream

1 14-ounce can sweetened condensed milk
2 cups heavy cream
2 tablespoons dark cocoa powder
1 tablespoon vanilla extract
3-4 hand-crumbled Cheryl's Buttercream Frosted S'More cookies

Topping

4 ounces Kahlúa (optional)
4 ounces (4 shots) freshly brewed Cuban coffee (can substitute sweetened espresso)
16 mini marshmallows
4 Cheryl's Buttercream Frosted S'more cookies

Instructions

Directions for Cheryl's Buttercream Frosted S'more Cookie Ice Cream

In a standing mixer or bowl with a handheld mixer, combine the condensed milk, heavy cream, cocoa powder, and vanilla extract until fluffy, soft peaks form.
Fold in crumbled cookies.
Transfer to a glass container or other receptacle that you can seal to prevent freezer burn.
Place in the freezer for at least eight hours to overnight.

Directions for Topping

In each of the four large coffee glasses, place three small scoops of Cheryl's Buttercream Frosted S'more cookie ice cream.
Top with one ounce of Kahlúa, one ounce Cuban coffee, four mini marshmallows, and a Cheryl's Buttercream Frosted S'more cookie for garnish.