1 c. milk
24 marshmallows
1 tsp. instant coffee
1 c. heavy cream, chilled

Combined preparation and cooking time: 15 to 20 minutes. Freezing time: overnight. Turn freezer to coldest setting. Pour milk into a saucepan, heat and gradually add the marshmallows. Mix until the mixture is smooth. Add the instant coffee. Let it cool a bit. Whip the cream until stiff. Mix cream and marshmallow mix together and pour into an empty ice cube tray. Freeze overnight.