1 oz. sugar cookie1 cup Purple Door vanilla bean ice cream, or other ice cream 1¼ oz. Great Northern Distilling Herbalist gin, or other gin. GLASS: Collins GARNISH: sugar cookie crumbles and Directions. 1. In a small saucepan, heat the milk over a medium flame until steaming but not boiling. 2. Add the hazelnut spread and stir until dissolved. 3. Add the cacao powder and coffee creamer. Dissolve and remove from heat. Let it cool to room temperature. Start by chilling a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients. Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.
Melt the chocolate in the microwave in 20-second intervals, stirring in between, until about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, the chocolate can be melted in a bowl over a double boiler.) Add the cocoa powder and salt. Stir until completely smooth.
Instructions. Gather all ingredients. To a high-speed blender, add the milk, sugar, vanilla, 2 tablespoons of the chocolate syrup, mini chocolate chips and ice. Turn the blender on HIGH speed, and blend until the ice is completely broken up and the chocolate chips are in smaller pieces, about 30 seconds. Ingredients. 2 cups strongly brewed coffee. 1/2 cup coconut cream from the top of a can of full fat coconut milk. 1/2 teaspoon vanilla extract. 1/4 teaspoon coconut extract. 2 tablespoons coconut sugar. 1/4 cup dark chocolate chips. 2 cups ice cubes. Dark Chocolate and Cinnamon Frozen Custard. 12 Ratings. Mint Dark Chocolate Chip Frozen Yogurt. 1 Rating. Mint Ice Cream. Brownie Baked Alaska. Simple Mint Chocolate Chip Strawberry Ice Cream. 3 Ratings. Dark Chocolate Ice Cream with Caramelized Almonds and Toasted Marshmallows. Preparation. Step 1. Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve. fhJDW3.
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    • chocolate ice blended recipe