CHOCOLATE ESPRESSO NUT ICE-CREAM
Extra rich – just like old-fashioned ice-cream. Yet, unlike the old-style that was made from fat, this ice-cream contains protein in addition to the fat! The teeny bits of espresso make this fine dessert pop, whether served chilled or frozen!
Makes 2-3/4 cups
1 c. Rich’s Whip Topping, thawed – place in deep bowl and whip to form stiff peaks
1 c. Jif Whip Chocolate Peanut Butter
1/2 c. Jif Creamy Cashew Butter
2 T. Starbucks Espresso ground coffee
1 t. vanilla extract
To the bowl with the whipped soy cream add 1 cup Jif Chocolate Peanut Butter. Stir to completely incorporate.
Add the cashew butter and do the same.
Add ground coffee and vanilla. Whip with spoon to evenly distribute all ingredients and make the mixture evenly colored.
This recipe can be served chilled as a soft mousse or frozen as an ice-cream. I tried it both ways and loved both.
Notes: Nobody advocates eating a gallon of ice-cream a day, but for a treat now and then – enjoy the melt!
Dense velvet melt in your mouth creamy not icy.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.