Mexican Mocha Ice Cream
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Mexican Mocha Ice Cream
Mexican Mocha Ice Cream
Ingredients
3 cups half & half
8 oz. semi-sweet chocolate chips
2/3 cup sugar
2 tbsp. Medaglia D'Oro Instant Espresso Powder (in our coffee section)
1 tsp. vanilla extract
1 tsp. cinnamon
Directions

Prep: 15 minutes, Cook: 5 minutes
Chill: several hours or overnight, Freeze: 20 to 30 minutes
Serves: 8 to 10

Stir together all ingredients in a medium saucepan and cook over medium-low heat, stirring occasionally, until chocolate is melted and sugar is dissolved; let cool. Cover and refrigerate until very cold, then transfer to an ice cream maker and freeze according to manufacturer's directions. Remove paddle; cover and freeze until ready to serve.

Tip! Does your family prefer a simple chocolate ice cream? Just eliminate the espresso powder and cinnamon from this recipe.

Nutritional Information:
(based on 9): 290 calories, 4 g protein, 20 g total fat (11 g sat., 0 g trans), 31 g carbohydrate, 2 g fiber, 24 g sugar, 30 mg cholesterol, 35 mg sodium, 7 points