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  • 1 Rating

This coffee-flavored chocolate ice cream is swirled with ribbons of homemade fudge sauce.

Source: Better Homes and Gardens

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Recipe Summary

freeze:
30 mins
stand:
240 mins
prep:
30 mins
Servings:
24
Yield:
3 quarts
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Mocha Fudge Swirl Ice Cream

Ingredients

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Directions

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  • Prepare Hot Fudge Sauce, if desired. Cool to room temperature.

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  • In a medium saucepan combine eggs and milk. Stir in sugar, cocoa powder, and coffee crystals. Cook and stir over medium heat until mixture coats a metal spoon (about 5 minutes). Stir in half-and-half or light cream. Cool.

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  • Freeze in 4- to 5-quart ice cream freezer according to manufacturer's directions. Remove ice cream paddle. Stir in 1 cup of the Hot Fudge Sauce or the ice cream topping just until swirled.

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  • Serve with additional Hot Fudge Sauce, if desired. Makes about 3 quarts (24 servings).

Tips

Homemade ice cream tastes better and melts more slowly if it is ripened before serving. To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher and cover the top of freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours. When using an ice-cream freezer with an insulated can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel. Ripen about 4 hours.

Tips

Prepare ice cream; transfer to freezer container. Seal,label, and freeze up to 2 weeks.

Nutrition Facts (Mocha Fudge Swirl Ice Cream)

127 calories; total fat 6g; saturated fat 3g; cholesterol 40mg; sodium 44mg; carbohydrates 17g; fiber 0g; protein 3g; vitamin a 82RE; calcium 101mg; iron 1mg.

Hot Fudge Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan melt unsweetened chocolate and butter over low heat, stirring constantly. Stir in sugar and unsweetened cocoa powder until nearly smooth. Stir in evaporated milk. Heat and stir until smooth. Remove from heat. Stir in vanilla. Store, covered, in the refrigerator for up to 3 weeks. Makes 1 1/2 cups.

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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0