Coffee Crumble Graham Bar

2 cans, 410ml Angel Kremdensada, chilled overnight

2 Tablespoons Instant coffee powder

1 cup mini chocolate chips

1 cup chopped toasted cashew

24 pieces chocolate graham crackers

2 pieces 11 ½ inch x 5.8inch rectangular container with cover

aluminum foil

Procedure:

1. In a bowl, whip Angel Kremdensada until light and fluffy. Add instant coffee powder and continue beating until incorporated. Fold in chocolate chips and chopped cashew and mix well. Divide cream mixture into two portions.
2. To assemble, lay 6 pieces of graham crackers onto the bottom of the container. Pour in mixture in top. Using an off-set spatula spread cream mixture evenly.
3. Top with 6 pieces of graham crackers to make a sandwich. Cover container with a lid and freeze overnight. Repeat the process to make two containers.
4. Remove ice cream bars from the container. Using a sharp knife slice ice cream bars into 2 squares per serving portion. Wrap with aluminum foil and freeze again until ready to serve.