Categories: Ice Cream

Ingredients

• Ice Cream:
• 2 cups heavy cream
• 1 cup milk
• 2 Tbsp. instant coffee or espresso powder
• 2/3 cup sugar
• 1 cup semi-sweet chocolate chips
• 1 tsp. vanilla extract
• 2/3 cup slivered almonds, toasted
• Frozen Fudge:
• 1/4 cup milk
• 1 Tbsp. sugar
• 1/4 cup semi-sweet chocolate chips
• 1/2 cup mini marshmallows

Directions

1. Ice Cream:

2. Combine first 4 ingredients in a medium saucepan. Stir over medium heat until coffee and sugar dissolve, about 2 minutes. Add chocolate chips and continue cooking until chocolate is melted and incorporated, about 2 minutes. Remove from heat and vanilla.
3. Transfer mixture to a bowl set over an ice bath. Let stand, stirring occasionally, until completely cool. Cover and refrigerate at least 4 hours or overnight.

4. Frozen Fudge:

5. Meanwhile, in a microwave-safe bowl, combine all ingredients. Microwave until hot, 1 to 2 minutes. Stir until marshmallows are melted and fudge is smooth. Pour into foil-lined bowl and place in the freezer.
6. Transfer coffee mixture to ice cream maker and process according to manufacturer’s instructions. During the last few churns, add almonds. Working quickly, place 1/3 of the ice cream in a container. Spoon bits of frozen fudge over top. Cover with another 1/3 of the ice cream and place more fudge bits over top. Repeat with remaining ice cream and fudge. Cover and freeze at east 3 hours or up to 1 week.

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