|Softened coffee ice cream||1⁄2 Gallon|
|Brandy||1⁄4 Cup (4 tbs)|
|Creme de cacao liqueur||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Pint|
|Vanilla extract||1 Teaspoon|
|Cream of tartar||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Chocolate bar||1 Small|
Chill a 2-3 quart bowl and egg beaters that are grease free.
Mix brandy and Creme de Cacao liqueur into ice cream.
Pour into stemmed glasses and freeze.
Using chilled bowl and beaters, whip the whipping cream, vanilla, and cream of tartar.
Gradually add the sugar and continue whipping until the cream forms stiff peaks.
Make chocolate shavings using a potato peeler or knife.
Before serving, top with whipped cream and garnish with the chocolate shavings.
Serve with Pepperidge Farm champagne cookies and a straw.