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1 (4-ounce) sweet dark chocolate bar, chopped
3/4 to 1 cup milk
1 teaspoon instant espresso granules
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups coffee ice cream
Cook first 6 ingredients in a saucepan over low heat, stirring until chocolate melts. Cool.
Process ice cream and chocolate mixture in a blender until smooth. Serve immediately in chilled glasses.