Coffee Cake Coffee Ice Cream

Ingredients:

1 box of Calhoun Bend Mill Apple Crisp Mix

1/2 stick of butter

2 cups of heavy whipping cream

1 (14oz) can of sweetened condensed milk

2 tablespoons of instant coffee grounds

1 tablespoon of boiling water

1 pinch of salt

1 teaspoon of vanilla extract

Instructions:

DISSOLVE THE COFFEE: microwave 1 tablespoon of water until hot (around 1 min) and add 2 tablespoons of instant coffee granules. Dissolve the coffee in the hot water and let it cool.

ASSEMBLE: combine the cream, condensed milk, vanilla extract, salt, and coffee. Whip with a mixer until you get stiff peaks.

MAKE THE CAKE: combine 1/2 stick of melted butter with Calhoun Bend Mill Apple Crisp Mix and stir until crumbly.

FOLD: fold in half of the crisp mix into the ice cream mixture. Pour the mixture into a bread pan or bowl and sprinkle the rest of the crumble topping on top. Cover and leave in the freezer for 6 hours or overnight.

SERVE AND ENJOY