The satisfying sweetness of maple and nuts whirled into a creamy espresso frappe. Served with a chocolate-dipped Blue Bunny® Maple Nut Ice Cream biscotti.
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Degree of Difficulty: Easy
Equipment: Blender, cup, knife
Makes: 4 Servings
Ingredients
For the Frappe:
- 6 - #8 scoops (16.1 oz.) Blue Bunny® Maple Nut Ice Cream, #854148
- ½ cup (4 fl. oz.) espresso
- Whipped cream, maple syrup and chopped nuts for garnish
For the Ice Cream Biscotti:
- 4 - #8 scoops (10.7 oz.) Blue Bunny Maple Nut Ice Cream, #854148
- ½ cup (4 fl. oz.) melted chocolate
Instructions
Assembly:
Mold ice cream into a biscotti shape, coat each biscotti bar in 2 Tbsp nuts and freeze. Remove ice cream biscotti from freezer and dip in melted chocolate.
For the frappe, combine 6 ice cubes and espresso and blend for 10 seconds. Add 6 - #8 scoops of Blue Bunny Maple Nut ice cream, blending until smooth. Add remaining ice cubes and blend to desired consistency.
Serving Directions:
Pour frappe into clear coffee mug. Top with whipped cream, maple syrup and chopped nuts. Serve on small plate with ice cream biscotti.
Variations
Serve frappe in shot glasses.
For a holiday frappe, sub Blue Bunny Peppermint Stick Ice Cream for Blue Bunny Maple Nut Ice Cream.
Hints
To mold biscotti use oval silicone molds and cut in half.
