Mudslide Ice Cream

1. 1

   Let ice cream stand at room temperature until slightly softened, about 5 minutes. Scoop into a large bowl; break into pieces using a wooden spoon or rubber spatula.

2. 2

   Add espresso beans and liqueurs, and gently fold until evenly incorporated.

3. 3

   Spoon ice cream into a 9- x 5-inch loaf pan; cover with plastic wrap, pressing directly onto surface of ice cream. Freeze until firm, at least 2 hours, before serving.

No additional tips available.