Midnight Mocha Almond Ice Cream
- 1 of 2 Combine first 4 ingredients in a medium saucepan. Stir over medium heat until coffee and sugar dissolve, about 2 minutes. Add chocolate chips and continue cooking until chocolate is melted and incorporated, about 2 minutes. Remove from heat and add vanilla.
- 2 of 2 Transfer mixture to a bowl set over an ice bath. Let stand, stirring occasionally, until completely cool. Cover and refrigerate at least 4 hours or overnight.
- 1 of 2 Meanwhile, in a microwave-safe bowl, combine all ingredients. Microwave until hot, 1 to 2 minutes. Stir until marshmallows are melted and fudge is smooth. Pour into a foil-lined bowl and place in the freezer.
- 2 of 2 Transfer coffee mixture to ice cream maker and process according to manufacturer's instructions. During the last few churns, add almonds. Working quickly, place 1/3 of the ice cream in a container. Spoon bits of frozen fudge over top. Cover with another 1/3 of the ice cream and place more fudge bits over top. Repeat with remaining ice cream and fudge. Cover and freeze at least 3 hours or up to 1 week.
Servings Per Recipe: 8
Per Serving: 45 g carb., 3 g fiber, 38 g sugar, 6 g pro., 520 kcal cal., 37 g Fat, total