This is a sponsored post by Frangelico. All opinions are my 100% my own.
Baby it’s cold outside. Freezing cold and you know what comes along with cold weather. Colds, flu and other lovely viruses just waiting to overtake your body. The past two weeks have been miserable for the Wied household. The dreaded cold hit and it did not want to leave for the longest time. The cold killed my appetite along with my tastebuds. The good news is that I am back in full swing and I am able to cook and bake for my family.
When my appetite reappeared I started craving chocolate ice cream. Most people aren’t dreaming or even thinking about cold foods when the weather is below 30 degrees outside. Well I was and I was not about to let the cold weather stop my craving. I decided to change up my usual flavors and add coffee, hot fudge and little something extra to this ice cream. This little something extra is frangelico liquor.
This just may be my new favorite ice cream flavor. I’m pretty sure that I put away a pint just myself and then had to eat another cone full of ice cream for the picture. This recipe is going down as a winner and will be made again for the holidays that are quickly approaching.
Let’s talk about these holidays that are coming this week and this next month. I am usually done with my shopping by the first part of November but for the first time in a LONG time I’m just beginning. Have you started to shop or do you wait for Black Friday. I’m not a huge fan of black friday and I like to try and do most of my shopping on the internet to avoid the crazy crowds and long lines.
ENJOY ~ Meagan
Hazelnut Coffee Ice Cream
Yield: 2 pints
1/2 cup hot fudge topping
1/3 cup sugar
1/3 cup light brown sugar
1 2/3 cup whole milk
1 1/3 cup whipping cream
2 Tablespoons Frangelico hazelnut liquor
1/2 teaspoon vanilla
2 Tablespoons coffee, cooled
Place the fudge and sugars in a large bowl. Blend until the sugar is well mixed with the chocolate. Add the rest of the ingredients and blend until mixture is creamy and smooth. Cover and place in refrigerator for 3 hours.
Remove and place in ice cream maker for 20 minutes. Remove and place in freezer air tight container.