Coffee Ice Cream with Chocolate Cashew Shell

Coffee Ice Cream with Chocolate Cashew Shell
Coffee Ice Cream with Chocolate Cashew Shell

PREP TIME

20

minutes

TOTAL TIME

500

minutes

SERVINGS

2

quarts

PREP TIME

20

minutes

TOTAL TIME

500

minutes

SERVINGS

2

servings

Ingredients

  • 1

    qt. heavy whipping cream, chilled

  • 1

    c sweetened condensed milk

  • 1/4

    t ground cardamon

  • 1/2

    t vanilla

  • 2

    T instant espresso granules or instant coffee granules, divided

  • 1/2

    c chopped roasted salted cashews, plus more for garnish

  • 7

    oz. bittersweet chocolate baking bar, chopped

  • 2

    T virgin coconut oil

  • Pinch of cayenne pepper

Directions

Place cream in stand mixer with whisk attachment. Beat on low until soft peaks form. Add condensed milk, cardamom, vanilla, and 1 Tablespoon of coffee. Slowly increase speed to medium high and beat until stiff, about 3 minutes. Turn off mixer and fold in remaining 1 Tablespoon of coffee with a spatula until just combined, leaving a slight swirled effect. Transfer mixture to a freeze-proof bowl; top with cashews. Cover, and chill 8 hours of overnight. To make chocolate shell, melt chocolate in a small metal bowl set over a saucepan of simmering water, stirring frequently until melted. Stir in coconut oil and cayenne pepper; heat until coconut oil is melted, about 1 minute. Scoop ice cream into 2 serving bowls or sugar cones; top each with 2 Tablespoons chocolate sauce, and sprinkle with chopped cashews ( The chocolate will harden within seconds). Store remaining ice cream in airtight container in freezer-proof container for up to 2 weeks. Store chocolate in airtight container in the fridge for up to 2 weeks. Heat chocolate in microwave to melt and serve again.

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