Frozen Coffee Parfait


One pint of cream

one cupful of cold coffee

three fourths of a cupful of sugar

one tablespoonful of vanilla

Whip the cream quite stiff, add gradually the cup of coffee, then the sugar and vanilla, beating with an egg beater all the ingredients thoroughly together.

Prepare your ice cream freezer as you would for freezing ice cream but leaving out the dasher. Pour the coffee mixture into your can and leave packed in ice and salt three hours.

From an 1897 cookbook

I think I’d just mix coffee and whipped cream, freeze it to slushy stage and then blend it and maybe freeze again, Or I’d just mix the coffee and whipped cream and drink it.

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