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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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You could spoon the first layer into the molds after the ice cream has churned. To finish, combine an additional 1 1/2 cups (350 ml) ice cream with the coffee essence and whiskey and fill the molds. Ingredients:
1/2 cup (125 ml) coffee essence |
1/2 cup (125 ml) whiskey |
Directions:
1. Remove the ice cream from the freezer and let soften for 10 minutes.
Divide 1/2 cup (125 ml) among six popsicle molds, pushing it right
into the tip as evenly as possible. Place the molds in the freezer while
you prepare the coffee layer.
2. Let the remaining ice cream soften for another 10 minutes, then place
in a bowl and stir in the coffee essence and whiskey.
3. Remove the popsicle molds from the freezer and layer the flavored ice
cream on top of the frozen ice cream in the tips of the molds. Insert
the popsicle sticks and freeze until solid, about 2 hours.
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