FROSTED ALMOND COCONUT CREAM COFFEE
In the heat of summer, the perfect way to cool down is with this refreshing cold brew coffee beverage that combines the bold taste of Arabica coffee with the exotic flavor blend of coconut and almond. For a real treat-top it off with whipped cream, a sprinkle of sweetened coconut flakes, a few almond slices, and, of course , a maraschino cherry!
Provided by Blessed Baker
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
- Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.
Nutrition Facts : Calories 647.5 calories, Carbohydrate 84.5 g, Cholesterol 60.4 mg, Fat 33 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 21.3 g, Sodium 198.5 mg, Sugar 74.6 g
COFFEE ALMOND ICE CREAM
A recipe from the blog of The Family Kitchen. This is something I have to try this summer. I love coffee ice cream. The preparation time is the time it has to cool in the fridge.
Provided by Boomette
Categories Ice Cream
Time 8h20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine milk, cream, egg yolks, sugar and espresso in a saucepan. Whisk well and bring to 170 degrees. Then refrigerate well overnight.
- Pour in ice cream maker and churn for 25 minutes. Freeze until it's firm.
COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE
Categories Cake Milk/Cream Chocolate Dessert Kid-Friendly Almond Amaretto Gourmet Small Plates
Number Of Ingredients 14
Steps:
- To make the cake:
- In a bowl with a fork stir together the crumbs and the butter until the mixture is combined well, pat the mixture onto the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm. Spread the ice cream evenly on the crust and return the pan to the freeze for 30 minutes, or until the ice cream is firm. In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream. Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm. Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight. Just before serving, wrap a warm dampened kitchen towel around the side of the pan, remove the side, and transfer the cake to a serving plate. Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.
- To make the sauce:
- In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.
CHOCOLATE-ALMOND COFFEE FRAPPE
I don't know where I got this recipe, I think I picked it up for my teens to try (I don't like cold coffee). It seems like a good alternative to the high priced drinks at our local coffee stands. When making coffee in the morning, refrigerate the leftovers to make this later in the day.
Provided by momaphet
Categories Shakes
Time 2m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place black coffee, milk, ice cream, almond extract and crushed ice in blender jar. Add sugar or sugar substitute only if desired,(The taste is quite sweet without it!)
- With blender lid securely closed, pulse blender until mixture is smooth. If blades get stuck, add a little more milk.
- Pour 1 Tablespoon of chocolate syrup into the bottom of each glass. (This makes the drink look and taste even more delectable.)
- Divide the coffee frappe between your glasses and dust with cinnamon. Serve immediately!
- Variation: Use Vanilla Ice Cream with Vanilla extract.
- *Milk options: whole milk, skim milk, soy milk, etc.
- Optional Extras:.
- Extra scoops of ice cream, for garnish.
- Whipped cream, for topping.
- For adults an added Tbls or two of Godiva Liqueur, Amaretto, or Kaluha would be tasty.
Nutrition Facts : Calories 116.8, Fat 5, SaturatedFat 3, Cholesterol 13.4, Sodium 67, Carbohydrate 16, Fiber 0.7, Sugar 11.7, Protein 2.2
CHOCOLATE ALMOND ICE CREAM
Make and share this Chocolate Almond Ice Cream recipe from Food.com.
Provided by looneytunesfan
Categories Frozen Desserts
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat milk to 175°; stir in sugar and salt. Cook and stir over medium heat until sugar is dissolved. Pour a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full with chilled custard; freeze according to manufacturer's directions. Stir in toasted almonds. Refrigerate remaining mixture until ready to freeze. Allow to ripen in refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 777, Fat 53.2, SaturatedFat 30.1, Cholesterol 204.1, Sodium 158.4, Carbohydrate 73.3, Fiber 4, Sugar 60.9, Protein 11.6
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