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Rum Modia Ice Cream

Diabetic.Foodie's picture
  Vanilla ice cream 1⁄2 Gallon
  Semi-sweet chocolate 9 Ounce, finely chopped
  Instant coffee powder 3 Teaspoon
  Dark rum 1⁄4 Cup (4 tbs)

Soften the ice cream in the refrigerator until it can be whipped with an electric beater.
Melt the semisweet chocolate in a double boiler over warm water, stirring occasionally.
Allow to cool slightly.
Dissolve the instant coffee in the rum.
Transfer the ice cream to a large mixing bowl.
Whip the ice cream on low, slowly pour the cooled melted chocolate into the ice cream, and continue beating until chocolate is completely incorporated.
Gradually pour in coffee-rum mixture, and continue beating.
Transfer ice cream to a covered freezer container.
Freeze for several hours before serving.
If ice cream becomes solid, allow to soften slightly in refrigerator before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5250 Calories from Fat 2525

% Daily Value*

Total Fat 285 g438.2%

Saturated Fat 173.8 g869.1%

Trans Fat 0 g

Cholesterol 832.7 mg277.6%

Sodium 1547.8 mg64.5%

Total Carbohydrates 614 g204.6%

Dietary Fiber 28.3 g113.2%

Sugars 540.6 g

Protein 79 g157.6%

Vitamin A 159.4% Vitamin C 18.9%

Calcium 252.5% Iron 57.6%

*Based on a 2000 Calorie diet

Rum Modia Ice Cream Recipe