Coffee and Brazil Nut Ice Cream

by Lorena Sabata

Prep time: 10 mins | Chill Time : 2 - 3 hours


70g Kape’s Brazil Nut Butter.
1 tbsp vanilla extract
2 organic espresso shots
4 tubs mascarpone cheese
1 tbsp collagen


Mix all the ingredients together.

The key here is to get air into the mixture before freezing!