DESSERTS Frozen Desserts

CHOCOLATE ESPRESSO NUT ICE-CREAM

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.






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© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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