Welcome everybody to the August edition of the Crazy Ingredient Challenge! I just love this challenge every month. The challenge is to create a recipe with two unique ingredients that are not traditionally found in the same recipe. And I was so very excited to get the two ingredients this month. Spearheaded by the lovely Dawn at Spatula’s On Parade, we are a group that likes to think outside the cookbook and create some fun recipes each month. Want to know what the August challenge is? I hope you’re as excited as I am…. It’s coffee & cashews! Woot, woot!
Ooohhhh…. two of my favorite foods on earth. I drink coffee every single day and have never met a cashew I didn’t like. Salted, raw… doesn’t matter. I can eat my body weight in them. Never had both in one recipe and my brain immediately went to dessert. And Hubby’s first thought….. ice cream!
As a kid, I loved the coffee chocolate chip ice cream they had at the Ice House ice cream shop near my home. Sadly, the shop is long gone but who said I can’t do something similar? Instead of chocolate chips, I used cashews. I made my traditional vanilla ice cream recipe but added instant Cafe Bustelo espresso and dark chocolate cocoa. I didn’t think using milk chocolate would do this justice although Hubby thought that was the better option. He was overruled.
Mocha Latte Ice Cream with Cashews
- 3 cups half & half
- 1/2 cup Cafe Bustelo Instant Espresso
- 1/8 cup Hershey Dark Cocoa Powder
- 3/4 cups sugar
- 1 teaspoon vanilla bean paste
- 3/4-1 cups chopped cashews
Oh my, this was good. The richness of the dark chocolate was perfect with the espresso coffee. And the cashews were yummy. I think next time I’ll use more espresso and a bit less of the dark chocolate to get more coffee flavor, but this was delicious. Maybe I’ll add another half teaspoon of vanilla bean paste too. Hubby is now saying he can have his morning coffee in ice cream form since it’s caffeinated. I think he’s just looking for an excuse to have ice cream for breakfast.
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