by Stephanie Zonis
A classic Brandy Alexander is made with brandy, creme de cacao, and heavy cream. This is the same principle; there's just more chocolate in it. You'll need a powerful blender to make this, and it must be served immediately after mixing. Fortunately, it's very quick and easy, and it's a great summertime dessert drink for adults.Please use a good-quality chocolate ice cream. I like to use Ben & Jerry's or Haagen-Dazs. You don't want something with add-ins here, just a straight chocolate. To soften the ice cream, remove the lid and plastic liner (if any) from a pint carton. Microwave at 50% (medium) power for 10-20 seconds, depending upon the power of your microwave. You do NOT want the ice cream to melt. Using a large spoon, scoop out half the carton in chunks (I find it easiest to see what the correct amount looks like if I scoop out the ice cream "vertically"; that is, I trace a line in the top of the softened ice cream to divide the carton into equal halves, then scoop out all the ice cream in one half). Either way, work quickly.
2 Tbsp. brandy
2 Tbsp. brown creme de cacao
2 Tbsp. chocolate syrup
About 1 c. (half of a one-pint carton) good-quality chocolate ice cream
Optional garnish: Lightly sweetened whipped cream
In blender container, combine brandy, creme de cacao, and chocolate syrup. Cover; blend at medium speed until well-mixed.
Now, soften the ice cream, and add it in large chunks. Cover; blend at high speed just until smooth. Pour into wine or other glasses. If desired, garnish with lightly sweetened whipped cream. Serve immediately.
Makes about 1-1/3 cups; 2-3 servings
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