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Melted Ice Cream Cocoa: Melted.Ice.Cream.Cocoa. Nuff Said.

By Brooke McLay |

Warm, melty ice cream.  A kiss of almond flavor.  The sweetness of brown sugar and butter.  Yep, all of that deliciousness can be found in a single, glorious mug of this simple hot cocoa.  If you’ve ever waited until your ice cream melts to that perfectly soft, creamy texture before eating it, well then, hold onto your spoon, my friend.  Because this hot toddy is the perfection of melted ice cream made into a rich, creamy cocoa.  You can make it in no time at all with basic ingredients, then keep it in your fridge, ready to share at a moments notice.  Of course, all of the ice cream rules are quite in effect with this cocoa.  So, as it turns out, you don’t have to share at all, if you don’t want to.  (And, be warned, you probably won’t want to.  It’s scrumptious!)

Hot Almond & Creme Cocoa

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tsp almond extract
  • 2 cups vanilla bean ice cream, softened

In a large saucepan, melt the butter, sugar, and brown sugar over medium-low heat. Add the almond extract and ice cream. Whisk until smooth. Spoon 1/3 cup of the mixture into a mug of boiling water. Stir to mix. Top with whipped cream and a sprinkling of nutmeg or cinnamon, if desired. Refrigerate the concentrate for up to 1 week.

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About Brooke McLay


Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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One thought on “Melted Ice Cream Cocoa: Melted.Ice.Cream.Cocoa. Nuff Said.

  1. Peggy says:

    This definitely sounds like heaven in a mug!

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