Coffee Ice Cream with Chocolate Cashew Shell
- 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
Preparation time 20mins
Cooking time 500mins
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.