2 cups coffee bouillon granules
1/2 cup chopped walnuts
1/2 cup almonds
1/4 cup Pomegranate molasses
1/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
coffee flavored bittersweet chocolate ice cream, divided
In a medium-size blender, combine the coffee, nuts, almonds, and molasses. Blend for about 10 sessages until the mixture is smooth, no lumps remain. Pour half of the mixture into the top of an ice cream mold or custard pan.
In a small bowl, pour the remaining coffee mixture over the remainder of the batter. Cover the entire pan with foil. Freeze overnight to harden the ice cream.
Prepare the bittersweet chocolate ice cream by blending together 1/3 cup butter or margarine and 1/2 cup of milk. Cool, then stir ice cream into the refrigerator 8 to 12 hours before serving.
⭐ ⭐ ⭐ ⭐