An unpopular opinion: I prefer the cold weather over this scorching heat. It is already August which means fall and winter in Winnipeg is just around the corner and I can’t wait!
But before that, the temperatures are going to rise to up to 36 degrees Celsius over the weekend. This only means our freezers should be filled with ice cream!
When I order ice cream in stores, I usually get the espresso flavour. While they are good, I really want the cashew crunch that the Selecta Coffee Crumble Ice cream in the Philippines had. I remember how easy it was for me to walk over the next sari-sari store or walk a few blocks to get to Savemore just so I can eat a tub of Coffee Crumble ice cream. Ahhh how I miss it. You know what they say: “If you can’t buy it, make it!”. This recipe is something really quick to whip up, apart from the whole freezer time. Good things come to those who wait, I guess?
Note: You can add as much cashew and chocolate chips as you want. Personally I like more cashew better but my husband likes more chocolate chips better.
2 1/4 cups whipped cream
1 can sweetened condensed milk
1 tsp vanilla
2 TB hot water
2 TB Nescafe Espresso Powder
3/4 cup crushed cashew nuts
3/4 cup mini chocolate chips
Using a stand or hand mixer, whip the cream in a medium setting until thick.
In a separate bowl, add espresso powder to the hot water and combine with condensed milk & vanilla flavour. Mix thoroughly until fully incorporated.
Slowly pour condensed milk mixture into the whip cream until the batter is thick again.
Fold in cashew and chocolate chips.
Pour into a loaf pan and freeze for 4 hours.
Serve during a hot 36degree day!
I hope you give this a try! Nothing beats that feeling of nostalgia when you try your first spoonful!