Are you up to your eyebrows in sunscreen yet? Are you in need of a new unexpected frozen treat that maybe doesn’t contain fruit!? We are real humans after all…and by real humans I mean a little chocolate.
Because summer is in full swing and it is time to break out the ice cream maker and give that ol’ popsicle mold a break. I know, I know….ice cream sounds more difficult than pouring juice and letting it sit overnight. But trust me, ice cream can be just as easy – plus you still have to wait just as long to enjoy it.
When Silk asked me to create a recipe highlighting their Almond Creamer, I instantly thought about coffee…but it’s summer and no one wants a hot cup of coffee when it’s 100 and you’re sitting by the pool. So I took the coffee concept, turned it into espresso, threw in some freshly baked almond biscotti…and then made it all into ice cream.
Intrigued?! Let’s get to mixing so your weekend treats are taken care of!
Espresso & Almond Biscotti Crumble Ice Cream
ICE CREAM INGREDIENTS
- 1 pint Silk Vanilla Almond creamer
- 2 cups coconut milk
- 1 TBS unsweetened cocoa powder
- 3 shots of espresso (brought to room temp)
- Hot Fudge for drizzle (brought to room temp)
- 3/4 cups Almond Biscotti crumble (directions below)
- Cacao Bittersweet Chocolate Bar for shaving
- Chocolate ice cream cones (optional)
ICE CREAM DIRECTIONS
In a bowl mix together Almond creamer, cocoa powder, and espresso. Add to your pre-chilled ice cream machine. Follow the directions according to your ice cream maker manufacturer’s specifications (I prefer this one). Once ice cream starts to form (about 35-40 minutes), drizzle in hot fudge and crumbled biscotti. Churn for an additional 15-20 minutes and then scoop out and place in the freezer overnight before serving. Serve with shaved chocolate and additional biscotti crumble.
- 1 cup blanched slivered almonds
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Add all ingredients to list
Preheat oven to 350F and spread almonds on a baking sheet, toasting for 10 minutes. Set aside to cool. Reduce oven heat to 300F and prepare biscotti mixture as follows.
In a stand mixer, using the paddle attachment, lightly beat eggs, vanilla and almond extract. In a separate bowl, combine flour, sugar, baking powder and salt, stir well. Slowly add flour mixture to the egg mixture, mixing until throughly combined. Add toasted almonds at the end and mix until woven through dough. Sprinkle clean surface with flour and turn dough creating a wide log and then transfer onto a baking sheet lined with parchment paper.
Bake loaf for about 40 minutes, until firm and cool on a wire rack for 10 minutes. Cut log into 1/2-inch thick slices and place on baking sheet cut side up and bake for an additional 15-20 minutes a side. Once cooled, crush 3-4 pieces of the biscotti with a mallet and set aside for ice cream.
Did I mention it’s dairy free and is a snap to make…wahh!?
Frozen results prove delightfully creamy and bold – yet incredibly refreshing and light! Not something I can say about all ice cream flavors. The use of the silk almond creamer alongside the coconut milk created an incredibly luscious layer to build upon with more powerful notes of espresso and bitter chocolate while adding more texture with crumbled almond biscotti.
It’s time to pass by those frozen drumsticks this year because these homemade treats are far and beyond better! Try scooping up this goodness into a chocolate cone with a topping of extra biscotti crumble and freshly shaved chocolate. It tastes like childhood with a more mature spin, because who doesn’t want a summer treat that feels like you’ve just stepped up to the adult ice cream truck of your dreams?!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine, thank you for continuing to support work with quality brands such as this that keep Dine X Design original content fresh!