Coffee Cheesecake Ice Cream with Almond Cafe Ole Sauce

Ingredients

Ice Cream:
• 8 ounces Galaxy Classic Plain Veggie Cream Cheese Alternative
• 1/2 cup Granulated Sugar
• 1 cup Almond Milk Alternative, unsweetened
• 1 teaspoon Instant Coffee
• 1/4 cup Sliced Almond
Ole Sauce:
• 1/4 cup Almond Milk, unsweetened
• 2 tablespoons Granulated Sugar
• 2 tablespoons Instant Coffee
Topping:
• 4 tablespoons Sliced Almond

Instructions

1. Heat 1 cup almond milk in a microwave for 45-60 seconds. Then add 1 teaspoon instant coffee and stir well.
2. Put 8 oz cream cheese alternative, 1/2 cup granulated sugar and almond milk and coffee mixture into a blender and blend until smooth. Then add 1/4 cup sliced almond. Mix well.
3. Put the mixture into a container and freeze for a couple of hours.
4. When the ice cream gets hard and ready to serve, make almond café ole sauce. In a small bowl, combine 1/4 cup almond milk, 2 tablespoons granulated sugar and 2 teaspoons instant coffee. Heat in a microwave for about 15 seconds. Take the bowl out of the microwave and stir until instant coffee and sugar are dissolved.
5. Pour the 1/4 of hot almond café ole sauce on the serving plate, place 1/4 ice cream on the sauce. Sprinkle sliced almond on top. Repeat with remaining servings.

http://www.godairyfree.org/recipes/dairy-free-desserts/vegan-coffee-cheesecake-ice-cream