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 extractInstructions:
MAKE THE CAKE: combine 1/2 stick of melted butter with Calhoun Bend Mill Apple Crisp Mix and stir until crumbly. Spread evenly onto a foil lined baking sheet. Bake 375º for 10-12 minutes (stirring halfway through baking time) until golden brown. Remove from oven, set aside to cool. 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 cream, condensed milk, vanilla extract, salt, and coffee. Whip with a mixer until you get stiff peaks.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 