Place the hot espresso in a bowl. Add the sugar and whisk to fully dissolve.
Pour the mixture out into a shallow pan or two. Allow to cool to room temperature.
Place in the freezer for at least four hours or overnight to freeze fully.
When ready to serve whip the cream with a whisk or beater attachments in a chilled bowl. When thickening slightly, add the powdered sugar and vanilla. Whip until medium stiff peaks. Reserve.
When ready to serve, scrape the ice mixture with a stiff spoon or ice cream scoop until a granular consistency. Serve in chilled glasses and top with the vanilla cream. Makes about 5 cups.