- 1 quart coffee ice cream
- 1/2 oz. brandy
- 1/2 oz. crème de cocoa
brandy and liqueur and process until of liquid consistency. Pour ice cream
mixture into a freezer container and freeze until firm. Serve in small goblets.
Serves 4 to 6
Source: Simply Sarasota, Junior League of Sarasota, FL, and Recipes Worth