Bushells | Recipes

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	RECIPES Chocolate Crusted Cherry Coffee Ice Cream Cake Ingredient List 1 tspn Coffee & Chicory Essence 1 tspn Cocoa 20 Arrowroot Biscuits, broken 425 g Stoneless Black Cherries in Syrup, drained and chopped 1 tspn Icing Sugar 1/3 cup Flaked Almonds 125 g Butter, 4 Portions, melted 2 litre tub Vanilla Ice Cream, softened Directions 1. Pre heat oven to 180°C(160°C for fan forced ovens). Line the base and sides of a 23cm springform pan with plastic wrap. 2. Place almonds on a baking tray. Bake for 3 to 4 minutes or until golden. 3. Place biscuits in a food processor with Cocoa and icing sugar. Process until fine crumbs are formed. 4. Combine crumbs and butter in a bowl, mixing well. Press mixture firmly into base of prepared pan. 5. Place ice cream, cherries, flaked almonds and essence in a large mixing bowl. Stir gently until well combine. 6. Spoon mixture into prepared pan, smoothing top. Place in the freezer for 3 to 6 hours or until firm. Remove pie from tin. Serve in wedges with dusted cocoa powder.
	Mocha Ice Latte Ingredient List 30ml White Rum 30ml Chocolate Liqueur 150ml coffee ice cream 1 tbls shaved sweet chocolate 1 tbls Bushells Coffee & Chicory Essence Directions Combine all ingredients (except chocolate shavings) into blender and blend at a low speed for a short length of time. Pour into a chilled champagne flute, garnish with chocolate shavings and serve. You deserve it!
	Russian Summer Ingredient List 60ml vodka 30ml Bushells Coffee & Chicory Essence 30ml Butterscotch Schnapps 30ml Coffee Liqueur Cream Directions Add all ingredients into a cocktail shake. Shake and pour over ice into a highball glass. Sure to give you that summer buzz!
	Bushells Coffee & Chicory Ice-Cream Cake Ingredient List 2 tspns Cocoa 100 g pkt Multi Cherries, chopped 3 tspns Bushells Coffee & Chicory Essence 75 g pkt Toasted Slivered Almonds 2 litres Vanilla Ice-Cream, softened Directions 1. Line a 22cm spring-form pan with plastic wrap. 2. Combine ice cream, cherries, silvered almonds and essence in a large bowl, mixing well. Spoon mixture into prepared pan. Smooth top using a spatula. Freeze mixture for 2 hours or until firm. 3. Remove cake from pan, peeling peel away plastic wrap. Place on a serving dish. Dust with cocoa. Cut into 8 or 10 wedges to serve. If liked serve with thick cream and sliced fresh fruit of choice.

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