Coffee Cheesecake Ice Cream with Almond Cafe Ole Sauce

Heat 1 cup almond milk in a microwave for 45-60 seconds. Then add 1 teaspoon instant coffee and stir well.

Put 8 oz cream cheese alternative, 1/2 cup granulated sugar and almond milk and coffee mixture into a blender and blend until smooth. Then add 1/4 cup sliced almond. Mix well.

Put the mixture into a container and freeze for a couple of hours.

When the ice cream gets hard and ready to serve, make almond café ole sauce. In a small bowl, combine 1/4 cup almond milk, 2 tablespoons granulated sugar and 2 teaspoons instant coffee. Heat in a microwave for about 15 seconds. Take the bowl out of the microwave and stir until instant coffee and sugar are dissolved.

Pour the 1/4 of hot almond café ole sauce on the serving plate, place 1/4 ice cream on the sauce. Sprinkle sliced almond on top. Repeat with remaining servings.