A few months back (near someone's birthday, probably mine), I made two not-quite-ice-creams in a row. Here's a picture of them with some birthday cake.
The first was a coconut cream based ice cream, flavored with coffee and with toasted chopped almonds mixed in. It was inspired by an internet recipe, although I don't recall which one. The base had 2 cans of Trader Joe's coconut cream, 3 packets of Starbucks Via instant coffee, less than a cup of sugar, and some vanilla.
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| The ingredients for the coconut-coffee base |
The second dessert was a simple raspberry sherbet (raspberries, milk, sugar, a bit of lemon juice). I believe the recipe was from
The Perfect Scoop.
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| Raspberry sherbet |
Both were great, but I loved the sherbet best. It was fresh and clean tasting, and raspberries have such a pretty, intense color.
The coconut-coffee-almond seemed bitter at first (something I've noticed with other coconut-coffee combos) but after a couple of bites I really liked it.
Coming soon: goodbye to a broken bread machine, and hello to a beautiful new one.
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