206871 chocolate volcano espresso ice cream Recipes

extra-firm silken tofu, soy milk, hazelnut flavored syrup, instant espresso powder, vanilla extract, semisweet chocolate chips, melted

bittersweet chocolate, sugar, half-and-half, heavy cream, vanilla, maraschino cherries, drained well and halved, dark chocolate, chopped

frozen strawberries, stevia truvia (or 12 packets), half-and-half cream, chocolate chips (melted )

eggs, beaten, sugar, chocolate instant malted milk powder, milk, vanilla extract, heavy cream, malted milk balls, coarsely chopped

unsweetened cocoa powder, sugar, milk, whipping cream, vanilla, salt, semisweet chocolate chips, marshmallow

bittersweet chocolate, chopped, milk, creme fraiche, white sugar, maple syrup, vanilla extract

fat-free half-and-half, fat-free sweetened condensed milk, topping mix (dream whip ), peppermint extract, semisweet chocolate, coarsely chopped

sweet creamy peanut butter (such as jiff), pasteurized liquid egg substitute (such as egg beaters), real vanilla extract, granulated sugar, unsweetened cocoa powder, heavy cream (no substitutes), half-and-half (do not use fat free)

scoops chocolate ice cream, vanilla vodka , such as smirnoff, white chocolate liqueur , such as godiva, chocolate syrup, cream, for garnish, toasted coconut, for garnish

chocolate wafer cookies, crushed, unsalted butter, melted, coffee-flavored liqueur, instant espresso coffee powder, semisweet chocolate, chopped, unsalted butter, vanilla ice cream, softened, coffee-flavored liqueur, chocolate ice cream, softened, coffee-flavored liqueur, cream , beaten stiff

egg yolks, milk, whipping cream, vanilla extract, brewed espresso, at room temperature, salt, chocolate covered espresso beans, chopped, caramel topping

chocolate graham crackers, sheets, cream, peppermint extract

ice cream, oven toasted corn cereal coarsely crushed, butter melted, granulated sugar, ground cinnamon

ice cream, reduced-fat milk, half-and-half, maple syrup, egg yolks, sugar, light corn syrup, water, chopped walnuts, butter, salt

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.