Instructions: INSTRUCTIONS FOR Kona Coffee Ice Milk: Combine first 3 ingredients in a saucepan; cook over low heat 30 minutes. Remove from heat; cover and let stand 20 minutes.

Strain mixture into a bowl; discard coffee grounds. Add sugar and corn syrup; stir well.

Pour mixture into freezer can of an ice-cream freezer; freeze according to manufacturers instructions. Spoon ice milk into a freezer-safe container; cover and freeze for at least 2 hours.

Yield: 12 servings (serving size:
2/3 cup ice milk and 1 cookie).

INSTRUCTIONS FOR Chocolate Cookie Cups: Combine the first 6 ingredients in a medium bowl. Combine margarine, extracts, and egg whites; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.

Coat baking sheets with cooking spray; using a finger, trace 12 (3-inch)

circles on baking sheets. Spoon 1 tablespoon batter into center of each circle; spread batter to outside edge of each circle. Bake at 350 degrees for 10 minutes or until edges appear dry.

Remove cookies from pan immediately, and place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form cookie cups, and let cool completely.

Yield: 1
dozen (serving size: 1 cookie).

Serving Ideas : Serve ice milk in Chocolate Cookie Cups.

NOTES : Sprinkle with chocolate, if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.