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Prep Time: 0 Minutes Cook Time: 400 Minutes |
Ready In: 400 Minutes Servings: 6 |
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Adapted from the Almond Board of California, this rich, smooth espresso ice milk is filled with chunks of almond for a delicious summer snack. Ingredients:
2 cups unsweetened chocolate almond milk (almond breeze), chilled |
2 tbsp instant espresso powder |
2 tbsp brown sugar |
2/3 cup slivered almonds, roasted |
Directions:
1. Whisk together 1/2 cup the almond milk with the espresso powder in a large bowl.
2. Whisk in remaining milk and sugar.
3. Freeze according to ice cream machine’s instructions, adding almonds when mixture is nearly frozen.
4. Alternatively, divide mixture among waxed paper cups and cover each with plastic; poke a wooden craft stick through plastic and freeze to serve as pops.
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