Instructions: In an electric mixer beat the cream until it holds soft peaks. Lower the speed to the lowest setting and add the espresso powder and the confectioners sugar and beat until incorporated. Set aside.

Scoop the Italian ice equally into four bowls. Top each bowl of ice with 1 tablespoon Frangelico and then the espresso cream. Garnish with a few pieces of lemon zest.

This recipe yields 4 servings.

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