Coffee Cheesecake Ice Cream with Almond Cafe Ole Sauce
 
Prep time
Cook time
Total time
 
The recipe is quick to prepare, but allow for several hours of chilling time!
Author:
Serves: 4 servings
Ingredients
Ice Cream:
Ole Sauce:
  • ¼ 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, ½ cup granulated sugar and almond milk and coffee mixture into a blender and blend until smooth. Then add ¼ 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 ¼ 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 ¼ of hot almond café ole sauce on the serving plate, place ¼ ice cream on the sauce. Sprinkle sliced almond on top. Repeat with remaining servings.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/vegan-coffee-cheesecake-ice-cream