Serves: 6
Total Calories: 98
Mix the pudding, cinnamon, and coffee drink with a mixing whisk until blended and thick, about 2 minutes. Stir in the molasses and coffee, and pour into a wide, shallow pan, such as a layer cake pan. Cover and freeze until solid, at least 8 hours. Puree in 2 batches in a food processor until smooth. Store in the freezer for up to 6 hours before serving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Banoffee Ice Cream recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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