If you’ve been following me for a while, you know that Revolution Gelato is my absolute FAV ice cream. They won me over with their Cardamom Spice flavor years ago! Cardamom is a delicate and under appreciated (in my opinion) spice, and their take on cardamom flavored ice cream is creamy, floral, and just sweet enough. All of their flavors are divine, and to top it all off they’re organic, non-GMO, vegan, kosher pareve, dairy-free, gluten-free, soy-free, egg-free, and ethically sourced. Does it get any better than that? The cashew based formula yields the perfect creamy consistency that dairy and non-dairy lovers yearn for in their ice cream.
Ice cream is my go-to for dessert. It always satisfies my sweet tooth and craving for something creamy, and I love pairing a scoop with something crunchy like a crumbled cookie or something warm like a slice of pie or berry crumble. Another one of my favorite ways to indulge in Revolution Gelato is with my “Night Cap Sundae.” It starts with a tablespoon of Kahlua in the bottom of a pretty bowl. Then comes a scoop of Revolution Gelato. This recipes welcomes variety, and so you can choose which Revolution Gelato flavor you want to pair with the Kahlua. My favorites are the Cardamom Spice, Darkest Chocolate, French Press Coffee, or Full Throttle Vanilla. I like to use the fruity flavors (Orange Cream and Majestic Mango) in mimosas, instead of fruit juice. My Night Cap Sundae toppings include a three ingredient chocolate hard shell and super simple oat cookie crumble that can also double as a breakfast granola.
If you are serving this to kids, or you just don’t feel like drinking, don’t worry! Simply leave out the Kahlua. You can pour a little chocolate sauce in the bottom of the bowl, or start building the sundae with the scoop of ice cream.
4 tablespoons Kahlua
4-8 scoops Revolution Gelato (flavor of choice, but I recommend Full Throttle Vanilla, French Press Coffee, Cardamom Spice, or Darkest Chocolate for this recipe)
For the Chocolate Hard Shell:
2 tablespoons Coconut oil
2 tablespoons Maple syrup (or more to taste)
2 tablespoons Cacao powder
Combine all three ingredients in a double boiler over the stove on medium heat. (To make a double boiler simply place a metal bowl over a pot of hot water. Make sure the water doesn’t touch the bowl, though.)
Stir to combine all ingredients as the coconut oil melts.
Drizzle over ice cream and watch as it firms into a hard shell in a matter of seconds!
For the Oat Cookie Crumble:
1/2 cup Oats
1/2 cup Almond flour
3 tablespoons Maple Syrup
2 tablespoons Coconut oil, melted
1 tablespoon almond butter
Optional: 1/2 teaspoon cinnamon and/or vanilla extract
Preheat oven to 350F.
Combine oats, almond flour, and cinnamon (if using) in a medium bowl. Whisk to combine.
Add maple syrup, coconut oil, almond butter, and vanilla (if using) to a small bowl, and whisk to combine.
Pour wet mixture into dry mixture, and stir until everything is incorporated.
Sprinkle batter onto a baking tray, and bake at 350F for 15 minutes, until golden and slightly crisp.
To my Memphis peeps: Revolution Gelato can be found at both Whole Foods locations.
To all my peeps: Check their store locator to see if Revolution Gelato is sold near you. If it’s not, don’t fret! Revolution Gelato has started shipping nationwide, so no matter where you are you can get your hands on the best dairy free gelato! Click here to order. They gave me a discount to share with y’all for 20% off their gelato! Use code BELEAFING when placing an online order through the Revolution Gelato website to receive 20% off.