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!