Dissolve Mix: In a separate cup, vigorously stir the pistachio powder into hot water until completely smooth.
Build Base: Mix oat milk directly into the pistachio liquid, then pour it into the bottom of your 16 oz. glass.
Pack Ice: Fill the glass completely to the very top with ice to create a solid pouring barrier.
Layer Espresso: Hold a spoon upside down just above the ice line and slowly pour your 2 shots of espresso over the back of the spoon so it floats on top.
Mix Base: Blend the cream cheese, condensed milk, whole milk, powder, and salt until completely smooth.
Whip Cream: In a separate bowl, whip the heavy cream to stiff peaks.
Fold: Gently fold the whipped cream into the red velvet base until fully combined and uniform in color.
Freeze: Pour into a container, cover tightly, and freeze for at least 6 hours.
Serve: Scoop the ice cream into a bowl and drizzle generously with 1883 Chocolate Sauce as a rich decoration and flavor boost.
Karat® by Lollicup™ (DBA LollicupStore.com) is not responsible for printing or typographical errors. Pricing, policies, and availability are subject to change without notice.
You may contact us at [email protected] Our mailing address is: 3201 Capital Blvd., Rockwall, TX 75032
