A rich, indulgent treat, the following dessert utilizes chocolate, coffee, and pecans for an over-the-top result. Double the chocolate sauce recipe and use as an all-purpose dessert sauce. The chocolate graham cracker crunch is also a wonderful treat on its own.
Mocha Caramel Pecan Crunch Ice Cream
Servings
8 Servings
Ingredients
- 2 sticks butter
- 1 cup brown sugar
- 4 tablespoons brewed coffee
- 1 cup chopped pecans
- 10 chocolate graham crackers
- ½ cup whipping cream
- 1 cup semisweet chocolate chips
- 1 56-ounce container premium coffee or chocolate ice cream, at room temperature
Instructions
- In a medium saucepan, heat butter and brown sugar on medium heat, stirring until smooth. Fold in 2 tablespoons of prepared coffee and pecans. Place chocolate graham crackers onto a 9- x 13-inch baking sheet and pour butter mixture over the graham crackers.
- Bake for 15 minutes, remove from oven, and allow to cool completely, about 30 minutes. Once cooled, break into chunks.
- In a small saucepan, heat cream until warmed through, add remaining 2 tablespoons coffee and chocolate chips, and stir until chocolate is melted.
- Scoop out half of ice cream and mix in chocolate graham chunks and a quarter cup of chocolate sauce. Top with remaining ice cream and swirl in cookie crunch and chocolate sauce.
- Serve two scoops per person, with remaining chocolate sauce and cookie crunch on top.
- Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.
Instructions 4 & 5 explain it, you are using ready ice cream and adding ingredients to amp it up 🙂
Thanks. Sorry, must have read through too fast.
What happens in the middle? How do you make the ice cream?