A while back I made a delicious concoction involving Frangelico and coffee. Soon after I was contacted by the nice folks at Frangelico to create a recipe, which I said yes to immediately, because I love baking with their liqueur. Prior to my frozen drink, I had actually only used Frangelico in baking and cooking, and worked at a coffeehouse that made a delicious Bundt cake involving the hazelnut liqueur, dried cherries, and espresso. I thought of re-creating that, but instead decided since it is almost summer, ice cream might be a much better idea. And, I made the right choice.
This ice cream is a no-churn variety, which means you don’t need an ice cream maker (yeah!). It is smooth and creamy, with a light coffee and hazelnut flavor balanced perfectly. I also have a cacao nib cookie recipe in case you want to go the ice cream sandwich route, which is also a very tasty option.
And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer. – F. Scott Fitzgerald, The Great Gatsby