Sunday
night suppers become Sundae Night Suppers when you make your own
Eggless Vegetarian Cappuccino Ice Cream in your vegetarian kitchen
because it is such fun to
do and so much fun to eat! Mmmm coffee, mmmm cappuccino, it tastes
soooo good!
Ingredients:
1
Quart minus ¼ Cup Heavy Whipping Cream ¾ Cup
Sugar Pinch
Sea Salt 1 tsp.
Frontier Herb Co. Alcohol Free Coffee Extract 1 tsp.
Frontier Herb Co. Alcohol Free Vanilla Extract ¼ Cup
Instant Espresso Coffee
Make
it with your Harold Imports Industrial Revolution Ice Cream Ball
Make this delicious
homemade ice cream anywhere - at the beach, at a
picnic, at the concert, at the little league game!
Simple
follow the manufacturer's description then pass it, roll it, shake it
and in 30 minutes you have awesome ice cream!
What
you will need:
How you do it:
Process
the Vanilla and Coffee extracts, Sea Salt and Sugar together in
your food processor until it is completely incorporated with the
espresso coffee.
Pour into a bowl with ¼ Cup Heavy Whipping Cream whisking
until the sugar has dissolved.
Whisk with the rest of the Heavy Whipping Cream. Pour into a hand
cranked or electric Ice Cream Maker and follow the directions of the
manufacturer.
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