DELICIOUS DRINK, ICE CREAM & DESSERT RECIPES!
  Caffé
D’Vita Ice Cream Recipes
Summer Time Frosty Delights
Chill Out With a Caffé D'Vita, Frosty
Chino-Cream.
It’ll Drive Away the Hot Summer Time Blues.
Chino-Cream Recipe Flavors
All recipes are for 1 quart of liquids and are suited
for the Quick Freeze Bowl that makes 1½ quarts after allowing for expansion.
Double, triple or increase to accommodate your freezer capacity.
Basic recipe for all the
following flavors:
1 cup (250 ml) milk
½ (125 ml) cup sugar
2 eggs
2 cups (500 ml) cream
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Warm the milk in a small
pan. Stir in Caffe D'Vita Instant Cappuccino. In a separate bowl, whisk
the eggs with the sugar. Slowly add the warm milk
and cappuccino mixture continuing to whisk.
(The best Ice Cream is made leaving the eggs raw. If you prefer not to use the eggs raw, continue below.)
Pour the mixture back in
the pan and heat slowly (DO NOT BOIL) until thickened, stirring
constantly (looks like very liquid pudding).
Let cool to room
temperature, add cream and the suggested ingredients. Pour into ice cream
freezer and follow manufacturer's instructions.
Do not add alcohol to the mix at first, as alcohol retards freezing. Stir
alcohol in after the recipe has begun thicken in the freezer.
For variations on this
recipe, see each flavor below.
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White Chocolate Madness
½ cup Caffé D'Vita White Chocolate
Instant Cappuccino
¼ cup finely chopped white chocolate
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Hazelnut House
½ cup Hazelnut Caffé D'Vita Instant Cappuccino
¼ cup finely chopped pecans or walnuts
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 White Chocolate Raspberry Hill
½ cup White Chocolate Raspberry Caffe D'Vita Instant
Cappuccino
½ cup red raspberries
¼ cup finely chopped white chocolate
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English Toffee House
½ cup English Toffee Caffé D'Vita Instant Cappuccino
¼ cup finely chopped Cocktail Peanuts
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Cinnamon Sin
½ cup Caffé D'Vita Cinnamon Mocha Instant Cappuccino
½ tsp. Ground cinnamon
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Macadamia Coconut Surprise
½ cup Caffe D'Vita Hawaiian Mocha Instant Cappuccino
¼ cup grated coconut
¼ cup finely chopped macadamia nuts
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White Chocolate Orange You Gonna Smile
(You can add the smile, if you wish)
½ cup Caffé D'Vita White Chocolate Instant Cappuccino
¼ cup finely chopped white chocolate
2 tbsp orange juice
Optional: 1 jigger of Orange Liqueur (leave out orange juice)
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Irish Cream Dublin Your Joy
½ cup Caffé D'Vita Irish Cream Instant Cappuccino
Optional: 1 jigger of Kahlua
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Mocha Bananaka, Bolaka Walaka
½ cup Caffé D'Vita Mocha Instant Cappuccino
½ cup mashed bananas
¼ cup chocolate chips or finely chopped semi-sweet
chocolate
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Amaretto by Morning
½ cup Caffe D'Vita Amaretto Instant Cappuccino
Optional: 2 fluid ounces amaretto liqueur
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Caramel
French Vanilla Ooo, La, La
(Eat while wearing a Beret.)
½ cup Caffe D'Vita Caramel Instant Cappuccino
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French Vanilla Rouge
(Tastes much better if you are rude to
it.)
½ cup Caffé D'Vita French Vanilla Instant Cappuccino
Chocolate Mousse
8 tsp Caffe D'Vita Mocha Cappuccino mix
4 oz prepared Espresso
4 oz boiling water
3/4 cup chilled whipping cream
2 tbsp sugar
1 tsp vanilla
1/2 cup raspberries (or other berry in season)
mint sprigs
Heat Mocha Cappuccino,
Espresso, and boiling water in a saucepan until it is
dissolved.
Beat cream on medium until it reaches the soft peak stage. Sprinkle in
the sugar and continue beating on high until the peaks are firm.
Pour the Cappuccino / Espresso mixture into a large bowl and stir in the
vanilla. Fold in the whipped cream.
Spoon the mixture into 6 ramekins. Cover with Press 'N Seal or plastic
wrap and chill for at least 2 hours. Garnish with raspberries and mint
sprigs or sprinkle with more cappuccino mix and chocolate chips.
Berry Hot Chocolate
1 cup hot (not boiling) whole milk
1 cup hot (not boiling) half & half
2 servings of Cocoa
1 tbsp strawberry syrup
Combine all ingredients in medium bowl. Pour into ice trays and cover with
foil. Freeze for 6 hours. Can be kept covered in freezer for up to 1
week. Place cubes in blender and cover. Using a low setting, blend
until smooth, stirring often. If the mixture is too thick, you may add a
small amount of milk or half & half to thin. Enjoy immediately!
5 tbsp sugar, divided
2 egg yolks
2 ounces cream cheese
6 ounces mascarpone cheese
2 tbsp Marsala wine, divided
1 cup heavy whipping cream, whipped
2 cups prepared Caffe D'Vita Espresso
1/2 cup warm water
25 ladyfinger cookies
3 tbsp power sweetened cocoa mix
Mix 3 tbsp sugar and egg yolks on
high speed until pale yellow and thick. Add cream cheese and mix on medium
until smooth. Add cheese and 3 tsp wine. Mix until blended.
Fold in whipped cream. Refrigerate.
Combine prepared espresso and
remaining wine, 2 tbsp sugar, and warm water.
Dip ladyfingers in espresso mixture.
Place one layer of ladyfingers on the bottom of a serving platter. Top
this with one layer of the cream mixture. Add another layer of dipped
ladyfingers and top with a second layer of the cream mixture. Sift the
cocoa over the top.
Amaretto Ice Cream Smoothie
1 tbsp amaretto
1 tbsp Kahlua
1 cup prepared Caffe D'Vita Espresso, chilled
1 scoop chocolate ice cream
Whipped cream
Blend first four ingredients in a blender until
smooth. Serve immediately, topped with whipped cream. Serves 1
Cappuccino Royal
1/2 cup half and half
1/2 cup prepared Caffe D'Vita Espresso
2 tbsp brandy
2 tbsp white rum
2 tbsp creme de cocoa
2 tsp sugar
Whisk cream until frothy. Split espresso between
2 mugs. Add 1 tsp sugar and 1 tbsp of each liqueur into each mug. Top with
whipped cream. Serves 2
Banana
Cappuccino Smoothie
1 cup prepared
Caffe D'Vita Mocha
Cappuccino, chilled
1 banana
1 container (8 oz.) vanilla low-fat yogurt
2 tsp sugar
1/3 cup ice cubes
In a blender,
combine
cappuccino, banana, yogurt, sugar and ice cubes. Cover and blend on
high until smooth. Pour into chilled glasses.
Top with whip cream, if desired. Serve immediately.
Chocolate Egg
Nog
6 eggs
1 cup sugar
1/2 tsp vanilla extract
1/4 tsp ground nutmeg
1/3 cup Cocoa
3/4 cup brandy
1/3 cup dark rum
2 cups whipping cream
2 cups milk
All liquids should be very cold. Refrigerate in
advance.
Beat the eggs for 2 or 3 minutes with an electric
mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla,
nutmeg and cocoa. Turn the mixer off and stir in the cold brandy, rum, whipping
cream and milk. Chill before serving. Sprinkle individual servings with
more nutmeg. Makes about 2 ½ quarts.
Chai Chocolate Pecan Cookies
1 cup butter-flavored shortening
1 egg
1 1/4 cups firmly packed brown sugar
2 cups all-purpose flour
1/2 cup Spiced Chai
1 tsp baking soda
2 tbsp Chocolate syrup
1/2 tsp salt
1 tbsp vanilla extract
1 1/4 cups semisweet chocolate chunks
1 cup milk chocolate chips
1/4 cup chopped pecans
In a mixing bowl, combine the first five ingredients and beat for 2 minutes.
Add egg and mix. In a bowl, combine the flour, baking soda and salt; gradually
add to creamed mixture, mixing well. Stir in chocolate chunks, chips and pecans.
Shape into 2 inch balls; place 3 inches apart on an ungreased cookie sheet. Bake
at 375 degrees for 12-14 minutes or until brown. Cool for 2 minutes before
moving to a wire rack. Cool completely and store in air-tight container.
Yield: about 18 cookies.
1 cup chocolate wafer crumbs
1/2 cup chopped pecans or almonds
3 tablespoons stick butter or margarine,
melted
3 tablespoons Equal® Spoonful (4-1/2
packets)
3 packages (8 ounces each) reduced-fat cream
cheese, softened
3/4 cup Equal® Spoonful (18 packets)
2 eggs
2 egg whites
1-1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla
3 tablespoons Equal® Spoonful (4-1/2 packets)
1/3 cup Caffe D'Vita Sugar-Free Mocha Cappuccino
1 teaspoon unsweetened cocoa powder
Mix chocolate crumbs, pecans, butter and 3 tablespoons Equal® Spoonful in bottom
of 9-inch springform pan. Pat mixture evenly onto bottom of pan; set aside while
preparing filling.
Beat cream cheese and 3/4 cup Equal® Spoonful in
large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt. Beat in
sour cream and vanilla until well blended.
Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal® Spoonful,
cappuccino and cocoa until well combined. Pour half of plain batter into crust
in pan. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula,
gently swirl coffee batter into cheesecake. Repeat with remaining batters.
Bake in preheated 325° F oven 45 to 50 minutes or until center is almost set.
Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to
loosen cake. Let cheesecake cool completely; cover and refrigerate several hours
or overnight before serving. To serve, remove side of springform pan.
Yield: 16 servings
Chocolate Truffle Spoons
1 lb. dark chocolate, chopped
16 oz. heavy cream
Place chopped chocolate in a large and wide, heatproof bowl; you don't want
to use a deep one because it will take longer for the chocolate to melt.
In a large, deep, heavy bottomed pan, on medium-low heat, bring heavy cream
to a boil. Stir often, making sure it does not burn.
Let the cream sit a few minutes to cool slightly. Pour the hot cream all over
the chopped chocolate all at once. Never add cold liquids to the chocolate as it
will seize and lump. The cream must cover all of it and will melt the chocolate.
Mash the large pieces down into the cream with a wire whisk. DO NOT STIR. The
mixture should sit for 2 to 4 minutes until the chocolate starts to melt.
When the chocolate has begun melting, stir the ingredients together with a
heatproof rubber spatula. Begin stirring in the center and gradually widen it
towards the edges of the bowl to pull in more chocolate. Do not want to whip air
into it, but mix it thoroughly until combined. If the chocolate doesn't melt,
keep stirring from the center out. If you use an immersion blender, it must be
fully submerged. Don't stir too much as it can curdle. If you do, get air
bubbles strain it through a fine mesh strainer when done.
You will have a smooth, glossy liquid called ganache. At this point, add in
liqueurs and other liquid flavorings, all at room temperature, and
stir gently to incorporate.
Place a piece of plastic wrap directly onto the ganache to
keep a film from forming. Set aside for an hour to cool until thickened.
Take plastic spoon and scoop into ganache. Then dip into
chocolate spoon mixture. Lay on
wax paper and let completely cool before wrapping individually.
12 ounces chocolate chips or white chocolate chips
heavy duty plastic spoons (clear looks the best)
2 tsp shortening (optional)
Cover two cookie sheets with waxed paper. Microwave one cup of
chocolate chips, in a tall narrow bowl or cup, at 50% power for 1 minute.
Stir and continue microwaving at 50%, stirring every 15 seconds until chocolate
is melted and smooth. Do not over cook. IF you need to thin the
chocolate, add 1 tsp shortening per cup of chips and stir till mixed.
Dip the plastic spoon in the chocolate. Remove the excess chocolate by
tapping gently on the side of the container.
It may be necessary to microwave again if it gets too cold to use.
Repeat this process with the second cup of chips.
Cool thoroughly before wrapping spoons in cellophane. |
