Chocolate Liqueur Ice Cream

Estee Kafra Estee Kafra
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This recipe is one of my all-time favorite dessert recipes. I make it often and keep it in my freezer for Shabbat and other occasions. I often substitute the chocolate liqueur for Walder’s vanilla for a bit of a different twist.

30m 12
Medium Vegetarian Pescatarian Gluten Free Parve

Contains: Egg, Soy, Tree nuts

Directions

  1. Whip the dessert whip in a mixer fitted with the beater attachment.

  2. Add the remaining ingredients in the order they appear, then whip until well mixed.

  3. Freeze, scoop, and serve.

Notes:
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1 Comment

Deborah Krupnik •

You say to use pasteurized eggs in this recipe. Do you know where they can be purchased?