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:
Ingredients
2 cups soy vanilla creamer
2 cupos vanilla soy milk
1 cup Kahlua
1 cup sugar
2 tbsp Instant Clear Jel
Directions
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!
7 comments:
Yum! I want an ice cream maker soooo bad...
Courtney
Ooh, that looks SO good!
Yummy! Kahlua ice cream is best :)
Hi Joni,
I am not able to find the Instant ClearJel and want to make the ice-cream right away! Is there some way that I could tweak the recipe or use a different product??
Love your blog!!
Thanks,
Dani
Dani,
Try this:
Kahlua™ Ice Cream
Gluten Free
Finally, a sweet frozen delight for grown-ups only! Tastes amazing topped with chocolate syrup. There are two methods here. A no cook method and a stove top method. Both yield creamy delicious results. Remember that alcohol does not freeze, so you can keep this for months in the freezer and it will always remain, perfectly scoop-able!
2 cups (470 ml) soy vanilla creamer
2 cups (470 ml) vanilla soymilk
1 cup (235 ml) coffee liqueur, such as Kahlua
1 cup (200 g) granulated sugar
2 tablespoons (16 g) arrowroot powder
Dissolve arrowroot into 1/4 cup (60 ml) milk.
In a pot bring creamer, remaining milk, Kahlua and sugar to a simmer.
Add arrowroot mixture to the pot and stir until beginning to thicken.
Remove from heat and follow the instructions on your ice cream maker.
It worked and the ice-cream is the best!!! Thank you!!
YAY! Glad you liked it :)
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