Monday, September 15, 2008

I scream, you scream...

Look what I got!

So, of course, I had to make this:

Espresso Chocolate Chip Cake and Kahlua Ice Cream Sundae
For the cake I used this recipe.
For the Kahlua Ice Cream:
2 cups soy vanilla creamer
2 cupos vanilla soy milk
1 cup Kahlua
1 cup sugar
2 tbsp Instant Clear Jel
Dissolve the Instant Clear Jel into 1/4 cup of the soy milk. Mix all ingredients together and follow the directions on YOUR ice cream maker. If you don't have an ice cream maker, that's okay, follow the directions HERE ignoring the recipe they give. Note that alcohol does not freeze, so even if you put this in the freezer for weeks, it remains perfectly scoopable!

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni