cocoa coffee crumbs, for ice cream

 I know this doesn’t look like much- at all. At first glance it’s just multiple shades of brown in a bowl. Eaten with a spoon. Big deal.

 Since we’ve established that it doesn’t have looks going for it, let’s talk about what it does have going for it.

First off, it’s incredibly easy. Measure, mix, toast, done. Ease is good. Say it.

Second, it’s one of those things that you can make in advance and keep in a jar for those unprepared oh-my-word-it’s-already-eight-o’clock-and-I-haven’t-given-any-thought-to-dessert-yet nights. (I kind of have this thing about eating dessert after 8:30… it just feels too late to be eating sugar. I don’t know.)

 Last, but not least, this has flavor going for it. It elevates ice cream in an instant and the combination reminds me of mud pie.

Mud pie was one of my most favorite things growing up. Being able to recreate a quick (gluten free!) version of it in a bowl is a beautiful thing. Truly, one bite of ice cream topped with this stuff is all at once creamy, crunchy, crumbly, bittersweet, and coffee-y (the best part). Whipped cream might push it over the edge.

 Recipe from Bon Appétit Magazine, March 2014

Bon Appétit magazine featured this recipe along with a recipe for malted chocolate ice cream. Though that sounds wonderful, I just use my favorite good chocolate ice cream. In this case, I feel that ignorance is still chocolatey bliss.

6 tablespoons butter, melted
¾ cup almond meal
⅓ cup gluten free flour blend (or all-purpose)
⅓ cup sugar
¼ cup unsweetened cocoa powder
¼ cup ground coffee (I grind my own from whole beans)
1 teaspoon sea salt

Preheat the oven to 325 degrees. Mix the dry ingredients together in a bowl. Pour in the melted butter and stir with a fork until fully combined (no dry spots).

Dump the mixture out onto a rimmed baking sheet, spreading and scattering the crumbs out evenly across the surface. Bake for 15-20 minutes, stirring occasionally. The crumbs will dry out, but you’ll notice no color change. Your house will probably smell like roasted coffee.

Once the crumbs cool, transfer to a lidded jar for storage. Sprinkle over chocolate ice cream whenever you feel like it!


2 thoughts on “cocoa coffee crumbs, for ice cream

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