Gluten Free Mocha Ice Cream


1 tbsp. gelatine                           

  1 cup brown sugar

½ cup cold coffee                     

  1 tsp. vanilla

1 small can evaporated milk    

 1 cup whipping cream

2 cups milk



Dissolve gelatin in cold coffee.

Let stand 5 minutes and then melt over hot water until clear.

Combine evaporated milk, brown sugar, vanilla and milk.

Add gelatin mixture and stir until thoroughly mixed.

Whip the whipping cream in a separate bowl.

Add whipped cream and pour into mould and allow to set in refrigerator over night.

Serve with chocolate sauce.


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