By Hannah Hassler
It’s Sunday, which sounds like Sundae, and to me everyday really is about ice cream, so why not take your ‘dae to a new level with this perfectly salty and sweet coffee crumble that I made as part two of our Lavender Blueberry Ice Cream post a few weeks back. Be prepared to not be able to stop eating this stuff, it’s addicting. I’ve even considered adding this to my morning oatmeal or yogurt, but somehow I think that starts tipping the scale to dessert for breakfast, but then again, what’s wrong with that?
Ice Cream Coffee Crumble
6 tablespoons (¾ stick) unsalted butter, melted
3/4 cup almond flour or almond meal
1/3 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/4 cup ground Green Mountain Coffee® Wild Mountain Blueberry Coffee
1 teaspoon kosher salt
- Preheat oven to 325°.
- Combine butter, almond flour, all purpose flour, sugar, cocoa powder, coffee, and salt in a food processor. Mix until combined.
- Spread crumbs on a baking sheet. Bake for 15-20 minutes, stirring occasionally. Crumble will be fragrant and dried out.
- Let cool. Serve over Lavender Blueberry Ice Cream! Store in a sealed container in the refrigerator for up to 5 days.