Mochaccino Ice Cream

Votes: 2

Time: 4 hours 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 221, total fat 11 G., saturated fats 6 G., proteins 4 G., carbohydrates 29 G., fiber 1 G., cholesterol 34 mg, sodium 115 mg, sugar 23 G.

Coffee and chocolate ice cream pair beautifully in this homemade dessert, inspired by a coffee shop mocha. The highlight is the chocolate cookie crumble sandwiched between the two ice creams. To make it easier to scoop, let the ice cream soften slightly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups coffee ice cream
1/2 cup chocolate wafer cookies (about 8), coarsely chopped
2 cups chocolate ice cream
Special equipment: 6 paper cups with a capacity of 150 ml, 6 wooden sticks

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wafer cookies, chocolate ice cream, coffee ice cream

Cooking the dish according to the recipe:

Place a large scoop of coffee ice cream into a paper cup and press it into the bottom and sides with a spoon. Top with 1 heaping tablespoon of chocolate wafer cookies and gently press them into the coffee ice cream layer. Finish with a large scoop of chocolate ice cream, pressing it into the cup. Repeat with the remaining cups, ice cream, and chocolate wafer cookies.
Insert a wooden skewer about a quarter of the way into the center of each ice cream cone and cover each one individually with plastic wrap. Freeze the ice cream until firm, at least 4 hours or overnight. Carefully remove the paper cups before serving.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Desserts / Ice cream, sorbets / Food Network - recipes