Recipe by Brynie Greisman

Coffee Marble Fudge Ice Cream

Parve Parve
Easy Easy
15 Servings
Allergens

Contains

- Egg

Ingredients

Ice Cream

  • 2 tablespoons coffee liqueur (see note)

  • 1 (3-and-1/2-ounce/100-gram) bar good-quality parve chocolate, melted, plus more for doilies

  • chopped or whole chocolate-covered coffee beans, for garnish (optional)


Wine Pairing

Massenez Crème de Pêche

Directions

Prepare the Ice Cream

1.

Beat egg whites and sugar until stiff. Set aside.

2.

Beat yolks with parve whipping cream until thick and creamy.

3.

Add vanilla, instant coffee, and coffee liqueur. Fold the beaten whites into the mixture.

4.

Pour melted chocolate over all and marbleize carefully. Place in a large container and freeze until using.

To Make Chocolate Doilies

1.

Melt chocolate of your choice — either baking or regular parve chocolate — and pipe freehand in a lattice design on Gefen Parchment Paper.

2.

Refrigerate until firm, then carefully peel off.

To Serve

1.

Place a scoop of ice cream on a chocolate doily. Top with coffee beans if desired.

Notes:

You can reduce the amount of coffee liqueur if you wish, or use one tablespoon chocolate liqueur and one tablespoon coffee liqueur, or one tablespoon of liqueur in total.

Credits

Props and Styling by Goldie Stern
Photography by Moshe Wulliger

Coffee Marble Fudge Ice Cream

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Leah
Leah
4 years ago

Coffee Does the coffee need to be dissolved?

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Faigy Hess
Faigy Hess
4 years ago

Delicious!!