- 1½ (375 mL) cups hot strong brewed coffee
- ¼ (50 mL) cup granulated sugar
- 1/3 cup (75 mL) whipping (35%) cream
- 1/3 cup (75 mL) cold water
- In a measuring cup with a spout, stir coffee and sugar until sugar is dissolved. Pour into an ice cube tray and freeze until firm, about 4 hours.
- Transfer cubes to blender and add whipping cream and water; purée on high speed until very thick.