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I am a coffee-holic, so even though I don’t normally care for parve ice cream, this one really appeals to me. The alcohol in the liqueur keeps it creamy and the bits of fudge created by the melted chocolate add another layer of flavor. Served on chocolate lace doilies, it presents elegantly as well.
5 eggs, separated
1/2 cup Gefen Confectioners’ Sugar
16 ounces (454 grams) Kineret Whipped Topping or other pareve whipping cream
1 and 1/2 tablespoons vanilla extract
4 teaspoons Haddar Instant Coffee granules
2 tablespoons coffee liqueur (see note)
1 (3-and-1/2-ounce/100-gram) bar good-quality parve chocolate, melted, plus more for doilies
chopped or whole chocolate-covered coffee beans, for garnish (optional)
Beat egg whites and sugar until stiff. Set aside.
Beat yolks with parve whipping cream until thick and creamy.
Add vanilla, instant coffee, and coffee liqueur. Fold the beaten whites into the mixture.
Pour melted chocolate over all and marbleize carefully. Place in a large container and freeze until using.
Melt chocolate of your choice — either baking or regular parve chocolate — and pipe freehand in a lattice design on Gefen Parchment Paper.
Refrigerate until firm, then carefully peel off.
Place a scoop of ice cream on a chocolate doily. Top with coffee beans if desired.
Props and Styling by Goldie Stern
Photography by Moshe Wulliger
How Would You
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Coffee Does the coffee need to be dissolved?
Delicious!!