Cliff loves both chocolate ice cream and cappuccino's, so it was only natural that I'd create something for him that combined the two. He remarked more than once that he's sure glad that I now have that ice cream machine!
1/4 cup unsweetened cocoa 3/4 cup pourable Splenda 1 1/3 cups Carnation Nonfat Dry Milk Powder 1/4 cup Carnation Fat Free Instant Dry Coffee Creamer 1 tablespoon instant coffee crystals 1/2 teaspoon ground cinnamon 2 cups cold water
In a large bowl, combine cocoa, Splenda, dry milk powder, coffee creamer, coffee crystals and cinnamon. Add water. Mix well using a wire whisk. Cover and place in freezer for 15 minutes. Pour chilled mixture into chilled canister of ice cream maker. process according to the manufacturer's directions. Serve at ounce or spoon into a covered container and freeze for up to 8 hours.
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