Calling all chocolate and coffee lovers! Our Chocolate Espresso Ice Cream is the ultimate treat for those seeking a sweet and energizing dessert.
Ingredients
- 1/2 gallon chocolate ice cream
- 1 cup hot fudge sauce
- 1/4 cup half and half
- 3 tsp. instant espresso powder
- 1 cup semi-sweet chocolate chips
Instructions
- Place a large bowl in the freezer to prepare for ice cream, about 30 minutes.
- In a small bowl, combine all mix ins. Whisk 2 minutes or until fully combined. Set aside.
- Add ice cream to the large chilled bowl. Using an electric mixer, mix on low until ice cream is soft but not melted, about 5 minutes.
- Add mixed toppings. Mix on low until just combined.
- Working quickly, transfer the mixed ice cream into a smaller bowl or Tupperware container. Immediately cover with a double layer of plastic wrap, pressing the first layer of wrap to surface of ice cream to minimize exposure to air. Wrap tightly with a second layer of plastic to seal the entire bowl. Place in deepest part of freezer, closest to your ice bin. Freeze minimum 4 hours, best overnight, before serving.
Nutrition Facts
418 CALORIES Per Serving
FAT: 20G
SATURATED FAT: 12G
CHOLESTEROL: 36MG
SODIUM: 141MG
CARBOHYDRATES: 65G
FIBER: 4G
SUGAR: 51G
PROTEIN: 4G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.
