5 teaspoons coffee diluted with a little hot water
1 cup oil
Instructions
In the bowl of an electric mixer, beat egg whites until foamy. Gradually add the sugar and beat until stiff. Mix in vanilla and dissolved coffee.
Transfer mixture to a large mixing bowl. Then, in the electric mixer, beat the egg yolks with oil until light and fluffy. Then, very thoroughly fold yolk mixture into egg white mixture.
Pour into a 9x13 pan and freeze.
Notes
Notes: *For a Vanilla Variation: Omit the coffee and double the vanilla sugar. *Top with crushed Viennese crunch, mini chocolate chips, or candied nuts
Recipe by Between Carpools at https://betweencarpools.com/chocolate-walnut-puffs-and-coffee-ice-cream-we-cant-wait-for-pesach-to-enjoy-this-one/