Chocolate Mocha Brownie Ice Cream
Ingredients
- 1 (4-oz) bittersweet chocolate bar, chopped
- 2 cups heavy cream
- 2 Tbsp instant coffee
- 1 (14-oz) can sweetened condensed milk
- 1 cup half and half
- 1 tsp vanilla extract
- ⅛ tsp salt
- 1 (13-oz) pkg bakery brownies, chopped
Instructions
- Place chocolate in a large bowl; set aside. Heat cream in a small saucepan set over medium heat 4 to 5 minutes, just until bubbles begin to form around the edges of the pan.
- Remove from heat and stir in instant coffee, whisking until smooth. Add half of cream mixture to the chocolate; let stand 5 minutes. Whisk until smooth.
- Stir in the remaining cream, sweetened condensed milk, half and half, vanilla, and salt. Cover and chill at least 4 hours.
- Pour into an electric ice cream maker, and freeze according to manufacturer's instructions, adding desired amount of brownies during last 5 minutes of churning.
- Spoon ice cream into an airtight container; freeze at least 4 hours.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
613
|
613
|
| Fat (g) | 43 | 43 |
| Sat. Fat (g) | 25 | 25 |
| Protein (g) | 7 | 7 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 176 | 176 |
| T. Sugs (g) | 45 | 45 |
| A. Sugs (g) | 37 | 37 |
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