Mocha Fudge Swirl Ice Cream


Mocha Fudge Swirl Ice Cream

Nutritional Facts
Serving Size: 
½ cup
Calories from Fat: 
53
Calories: 
134
Total Fat: 
6g
Saturated Fat: 
3g
Cholestrol: 
56mg
Sodium: 
63mg
Dietary Fiber: 
.9g
Total Carbohydrate: 
21g
Sugars: 
18g
Protein: 
4g
Calcium: 
93mg
Total Time: 12 hours, 30 minutes
Prep Time: 30 minutes
Source: 

Makers of LACTAID® Brand Products

Your friends and family will love this homemade, lactose-free, coffee-flavored chocolate ice cream. It’s made with LACTAID® Lactose-Free Whole Milk and swirled with ribbons of delicious homemade fudge sauce.

Yields/Serves: 
16
servings
Ingredients: 

For the Fudge Sauce

3

3 tablespoons butter

sugar

⅔ cup sugar

⅓ cup unsweetened cocoa powder

½ teaspoon vanilla

For the Ice Cream

3 eggs, beaten

1 cup sugar

3 tablespoons unsweetened cocoa powder

1 tablespoon instant coffee crystals

For the Fudge Sauce

  1. In a small saucepan melt butter over low heat. Stir in ⅔ cup sugar and ⅓ cup unsweetened cocoa powder until nearly smooth. Stir in ½ cup LACTAID® Lactose-Free Whole Milk. Heat and stir until mixture comes to boil and is smooth. Remove from heat. Stir in vanilla. Cool slightly; cover and chill.

For the Ice Cream

  1. In a medium saucepan combine eggs and 2 cups of the LACTAID® Lactose-Free Whole Milk. Stir in sugar, cocoa powder, and coffee crystals. Cook and stir over medium heat until mixture coats a metal spoon (about 5 minutes). Stir in remaining 2 cups LACTAID® Lactose-Free Whole Milk.
  2. Cover the surface with plastic wrap. Refrigerate several hours or overnight until completely chilled. (Or, place the saucepan in a sink of ice water to chill quickly.)
  3. Freeze in a 4- to 5-quart ice cream freezer according to manufacturer’s directions. Remove ice cream paddle. Stir in the chilled Fudge Sauce just until swirled.
Notes: 

Homemade ice cream tastes better and melts more slowly if it is ripened before serving. To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher and cover the top of freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours. When using an ice-cream freezer with an insulated can, after churning, remove dasher. Replace lid. Cover the lid with ice and cover with a towel. Ripen about 4 hours.

Taco Influencer: 
Taco Influencer - Lactaid Brand