Chubby despierta no churn ice cream
Need to ultimate pick me up dessert on the fly? This has all the after-dinner notes: Strong Espresso, Rich Dark Chocolate, booze laden Salvadori biscuits and rich, creamy mascarpone. One to see in the new year
Ingredients:
250g Vegan Cream Cheese or soft tofu
300ml Vegan Whipping Cream
2tbsp Espresso Powder
1tbsp Cocoa Powder
200g Vegan Condensed Milk (Full Fat)
1tsp Vanilla Extract
10 Salvadori Biscuits
3tbsp Coffee Liqueur
50g Dark Chocolate Chunks
10g Roasted Coffee Beans
Chopped Pistachios & Rye Sourdough to serve
Method:
Beat the mascarpone until smooth then add the whipping cream. Whip to soft peaks then add in the Espresso Powder, Cocoa, and Vanilla. Whip Until thickened.
Add the Coffee Liqueur to a flat dish and soak the biscuits for a few seconds each side. Add to the mascarpone mixture and fold through, gently break them up using your spoon. Any Remaining Liqueur can be added too.
Add in the chocolate chunks and Coffee Beans and fold until just combined.
Pour into a freezer proof container and freeze for 4 hours or more.
Serve in scoops with a party on the side….
Recipe and photos by @gourmetglow
Enjoy the making video - credit to: @gourmetglow
Products used in this recipe:
