Sometimes this is a necessary evil, but this summer I have been trying to forego the coffee shop delights in favor of some delicious homemade treats - like this Chocolate Truffle Raspberry Float.
As part of the Foodbuzz Tastemaker Program, I received two free bags of Godiva Coffee, and the second I saw one of the bags was a Chocolate Truffle blend, I knew I would be pairing it with some fresh raspberries for a cool summertime treat.
Chocolate Truffle Raspberry Float
In the mix::
- 1 cup brewed Godiva Chocolate Truffle coffee, chilled
- 1/2 cup coconut milk
- 1 T cocoa powder
- 2 T chocolate protein powder
- 1 t corn starch
- 1-2 cup ice cubes
- 1 pint raspberries, frozen
- 2 chopped bananas, frozen
- 2 T coconut milk
To prepare::
In a blender, mix the coffee, 1/2 cup coconut milk, cocoa powder, protein powder, corn starch and ice cubes until well blended. Pour into two glasses.
In a food processor, add the raspberries, bananas and 2 tablespoons of coconut milk. Process until smooth and creamy.
Dollop a large spoonful of the raspberry "ice cream" on top of the iced coffee.
Enjoy!
This was delicious served right away and the raspberry ice cream stole the show - I will be making that again and again until the snow falls. I was left with at least one serving of the coffee mixture and another serving of the ice cream - which I stored in the freezer to enjoy another time (like an hour later!). Dare I say, I liked it better the next day?
After removing the coffee mixture and letting it thaw for just a few minutes on the counter, I chipped away and was left with chocolate truffle shaved iced, which I topped with some of the raspberry ice cream, and then died and went to heaven. The flavors were mellow and reminded my of Neapolitan ice cream. I promptly emailed myself with a reminder to make a mock Neapolitan ice cream in the coming weeks.
Thanks Godiva and Foodbuzz!
