Today is National Coffee Ice Cream Day! I had this particular recipe and video ready last Saturday, but put it off until today for a proper celebration. Seriously, what can be better? It's coffee! *And ice cream!
Chilled Chocolate Charm
Ingredients:
- 2 cups of Skeleton Brew's "Chilled Bones" blend coffee, brewed and chilled
- 1 1/2 cups of heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon of vanilla extract
- 1/4 cup of sweet chocolate shavings
- Optional: Caramel drizzle and crushed hazelnuts for topping
Instructions:
Step 1: Chilled Infusion
Begin by brewing Skeleton Brew's "Chilled Bones" blend coffee. Once brewed, allow it to chill in the refrigerator, capturing its chocolatey and floral essence.
Step 2: Silken Whisk
In a saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring continuously until the sugar dissolves completely. Remove from heat and let it cool.
Step 3: Chocolatey Embrace
Slowly blend the chilled "Chilled Bones" coffee into the creamy mixture, ensuring a harmonious blend of flavors.
Step 4: Vanilla Veil
Stir in the vanilla extract, adding a layer of aromatic sweetness to the blend.
Step 5: Sweetened Charms
Fold in the sweet chocolate shavings, ensuring they're evenly dispersed throughout the mixture.
Step 6: Crystal Chill
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Step 7: Chilled Rest
Transfer the ice cream to a lidded container and let it freeze for at least 4 hours, or until firm.
Step 8: Garnished Glimmer
Serve the Chilled Chocolate Charm in bowls or cones, and if desired, top with caramel drizzle and crushed hazelnuts for an added crunch and flavor.
Step 9: Savor the Serenity
Indulge in the creamy allure of the Chilled Chocolate Charm, where the unique flavors of Skeleton Brew's coffee meld with the sweetness of chocolate. A serene delight that enchants the palate.
(c) All images and photographs, unless otherwise specified, are created and owned by me.
(c) Victor Wiebe
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