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Recipe: Quadruple chocolate eclair ice cream

Published: Wednesday, Jun. 19, 2013 - 12:00 am | Page 4D
Last Modified: Wednesday, Jun. 19, 2013 - 8:15 am

Start to finish: 25 minutes, plus refreezing

Serves 4


1 pint chocolate ice cream

1/3 cup chocolate fudge sauce

1/3 cup semisweet chocolate chips

2 chocolate eclairs, cut into small chunks


Soften the ice cream by leaving it at room temperature for 15 to 20 minutes, or microwaving it for 15 to 20 seconds. Once the ice cream is soft, scoop the entire pint into a large bowl. Add the chocolate fudge sauce and mix until it is swirled through the ice cream. Add the chocolate chips and mix again. Gently stir in the chunks of eclairs.

Transfer the ice cream to a quart-size food-storage container. Press plastic wrap directly onto the surface of the ice cream, then place in the freezer until firm, about 1 hour.

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