|Sat Fat||1.2 g
|Mono Fat||6.6 g
|Poly Fat||3.3 g
||Vitamin E||4.3 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
This delectable ice milk can be made with an ice cream maker, or by freezing the ingredients into pops. So smooth, rich, and creamy, this chocolaty delight tastes sinful, but leaves no guilt on your conscience.
1 (32-ounce) box fortified chocolate soy or almond milk, chilled
2 tablespoons instant coffee or espresso powder
2-3 tablespoons sugar, to taste
1 cup slivered almonds, roasted*
This ice milk, with its popular flavor combination, may be made in an ice cream maker or frozen into pops. Whisk together 1/2 cup soy or almond milk, instant coffee or espresso powder in a large bowl, to dissolve powder completely. Whisk in remaining soy or almond milk and sugar to taste. Let sugar dissolve, and then freeze according to ice cream machine’s instructions, adding almonds when mixture is nearly frozen. Or, divide mixture among waxed paper cups and cover each with plastic; poke a wooden craft stick through plastic and freeze to serve as pops.
* To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.