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Here’s my original twist on coffee with cookies and cream. Try it, you’ll love it.
5 waffle cones or sugar cones, crushed finely (1 cup crumbs)
4 tablespoons margarine, melted
3 cups parve coffee ice cream, softened
7 ounces (200 grams) Noblesse parve chocolate
2/3 cup Haddar Corn Syrup
1 and 1/2 cups Kineret Non-Dairy Whipped Topping, divided
1 cup crushed parve wafer rolls or Tonnelli Wafer Rolls (dairy)
melted chocolate, chocolate bits, or grated chocolate, for garnish
Combine crushed cones and melted margarine. Press into the bottom of a medium-sized loaf pan.
Smooth softened coffee ice cream over the crumbs. Freeze until firm.
In a small saucepan, combine chocolate and corn syrup. Stir over low heat until chocolate melts. Remove from heat. Stir in half a cup of the parve whipping cream. Allow the mixture to cool in the refrigerator for 15 minutes.
Beat remaining one cup pareve whipping cream to stiff peaks. Fold into the chocolate mixture. Stir in the crushed wafer rolls. Smooth over the coffee ice cream layer. Freeze for four to six hours.
Drizzle with melted chocolate or garnish with chocolate bits or grated chocolate before serving.
Photography by Moishe Wulliger
Food Styling by Renee Muller
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