Ingredients
2/3 cup chilled heavy whipping cream
1 tablespoon espresso powder or instant coffee powder
1 tablespoon coffee liqueur
2 tablespoons GOLDEN BLOSSOM HONEY
1 pint vanilla ice cream softened
Topping:
1/2 cup chilled heavy whipping cream
2 tablespoons GOLDEN BLOSSOM HONEY
espresso powder for garnish, if desired
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a medium bowl beat cream, espresso powder and liqueur until soft peaks begin to form. Slowly add honey, one tablespoon at a time, beating continuously until stiff peaks form. Fold in softened ice cream. Freeze overnight.
Topping:
In a medium bowl, beat whipping cream until soft peaks begin to form. Slowly add honey, one tablespoon at a time, beating continuously until stiff peaks form.
To serve:
Scoop ice cream into parfait or wide mouthed wine glasses. Top with a dollop of whipped cream. Sprinkle with a small amount of espresso powder, if desired.
Serves: 4-6
