Home / Articles / Food & Drink / Recipes by Julianne / Mexican mocha ice cream
Print this Article
Thursday, May 5, 2011 07:40 am

Mexican mocha ice cream

art8620
  • 1 qt. good quality chocolate ice cream
  • 1 qt. good quality coffee ice cream
  • 1 T. cinnamon

Place a large metal bowl in the freezer. Soften the ice creams slightly. Scoop in large chunks into the chilled bowl of a heavy-duty mixer. Add the cinnamon and, using the paddle attachment, turn the mixer to medium speed. Work as quickly as possible, scraping down the bowl as necessary. The ice cream should remain semi-frozen. As soon as it’s completely combined, spoon into a chilled pan, cover and freeze immediately. Serve after the ice cream has completely refrozen, which takes about 4 hours. Makes 1/2 gallon.

Log in to use your Facebook account with
IllinoisTimes

Login With Facebook Account



Recent Activity on IllinoisTimes

Calendar

  • Thu
    11
  • Fri
    12
  • Sat
    13
  • Sun
    14
  • Mon
    15
  • Tue
    16
  • Wed
    17
   
Get "IT" in your inbox
 Illinois Times was gratified by the number of entires that we received for the Visitors Guide Cover Art Contest. We would like to thank all of the 56 participants who submitted entries. Your eff...

SPRINGFIELD EVENTS

PUB CRAWL