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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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This page originally created in 1998 and modified October 2007 ![]()

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