This next original Florence and Millie recipe is a delicious twist on your daily caffeine fix. It’s scrumptious AND can be gluten free. Bingo. The crust can be homemade or ready to go from the store–graham cracker crust pretty much always tastes good no matter where it’s from, right? If you’re not a fan of coffee ice cream, any other flavor will do as long as it goes with the chocolate topping. I don’t think bubble gum flavored ice cream and chocolate would go together. But feel free to prove me wrong.
Graham cracker crust (I used Kinnikinnick’s Gluten Free Graham Cracker Crust)
Carton of coffee ice cream
9 tablespoons of coconut oil
12 tablespoons cocoa powder
6 tablespoons of agave nectar
Prepare the graham cracker crust as directed (or just buy the pre-made kind). Let the ice cream soften on the counter for 15 minutes. Spoon the ice cream into the prepared crust and smooth with a warm spoon until even. Melt the coconut oil and agave nectar in the microwave for 15 seconds then stir in cocoa powder until smooth. Drizzle over the ice cream and freeze for an hour. Serve and enjoy!
Posted by florenceandmillie on May 1, 2012
We love a lot of things, but we especially love caffeine. For our first original Florence & Millie recipe, we decided to combine two very wonderful things to create a tasty, caffeinated dessert: tea and ice cream. It may sound unconventional, but this is the perfect treat for a hot day. And man, is it hot as heck in Savannah. It’s just not as satisfying to sip on a hot cup of Earl Grey in 90 degree weather.
As tempting as it might be to make this lo-cal, don’t skimp on the ingredients. Skim milk definitely won’t do it justice.
1 pint of half and half
1 cup of whole milk
3/4 cup sugar
1 1/4 tsp vanilla
7 Earl Grey tea bags
5 egg yolks
Warm the half and half, milk and sugar in a saucepan on medium heat, stirring occasionally. Don’t let the milk boil. Once it’s warm, take it off the heat and let the tea bags steep for 30 minutes. In a separate bowl, whisk together the egg yolks and vanilla. Gradually whisk in the milk. Pour the mixture into the saucepan and return to medium heat. Stir constantly as it begins to thicken, making sure nothing sticks to the bottom (about 15-20 mins). If you have an ice cream maker, pour mixture into the maker and churn for an hour. If not, continue to cook on the stove for 10 more minutes. Freeze and enjoy! -Kat
Posted by florenceandmillie on April 4, 2012