Recipe by Laraine Perri
- 1/2 cup heavy cream
- 4 tsp. confectioners' sugar
- 2 tsp. plus 2 tbsp. Irish whiskey
- 1 pt. vanilla ice cream, softened
- 2 tsp. instant espresso powder
In bowl, beat cream, sugar and 2 tsp. whiskey to soft peaks. In blender, puree ice cream with remaining 2 tbsp. whiskey. Pour into two glasses and top with whipped cream. Sprinkle with espresso powder.