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Add a photoServings: 1
Ingredients
- 2 c. heavy cream, whipped stiff
- 1/4 tsp salt
- 3/4 c. chocolate syrup (like Hershey's Fudge sauce)
- 1 x egg
- 1 x individual serving International Coffee instant pwdr
Directions
- To the heavy cream whipped with the salt, add in the slightly beaten whole fresh egg and beat till well blended. Add in, folding gently, but thoroughly, the chocolate and instant coffee. Freeze in a tupperware bowl for 3 hrs.
- Notes:Add in the salt after the cream has been whipped stiff.
- This ice cream is VERRRRY smooth and delicious. It was originally a recipe for chocolate mousse ice cream and called for a generous 3/4 C chocolate sauce, but I ran out and added the instant coffee (mocha flavor) to intensify the flavor.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 510g | |
| Calories 1519 | |
| Calories from Fat 843 | 55% |
| Total Fat 95.72g | 120% |
| Saturated Fat 57.81g | 231% |
| Trans Fat 0.0g | |
| Cholesterol 515mg | 172% |
| Sodium 896mg | 37% |
| Potassium 743mg | 21% |
| Total Carbs 153.51g | 41% |
| Dietary Fiber 5.9g | 20% |
| Sugars 112.32g | 75% |
| Protein 15.18g | 24% |
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