Because every day should be National Coffee Ice Cream Day, we're sharing a positively sweet recipe from NYC-based Cocktail Enthusiast and Dessert Dilettante, Alex Miller.

Ingredients:

• 1 cup Cocoa Pebbles cereal
• 1/2 cup PT's Cold Front Signature Blend, coarsely ground
• 2 cups whole milk
• 2 cups heavy cream
• 1 tbsp cocoa powder
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• Pinch of salt

Instructions:

1. Prepare ice cream base: Soak the Cocoa Pebbles and PT's coffee in whole milk for 24 hours. Strain through a cheese cloth until fully drained (should recover about 1.5 cups cocoa milk)
2. Combine base with additional ingredients: Add the strained milk to the heavy cream, cocoa powder, salt, vanilla extract, and granulated sugar. Stir until the sugar and cocoa have dissolved. Chill for at least an hour
3. Mix your ice cream: Pour into an ice cream mixer and mix according to manufacturer's instructions
4. Chill your ice cream: Once it's mixed, put your ice cream in a freezer-safe container and allow to chill for at least four hours