4 cups milk chocolate ice cream
1 cup white sugar
1 (8 ounce) container sour cream
1/3 cup vanilla extract
3 cups instant vanilla pudding mix
Preheat oven to 325 degrees F (165 degrees C). Spread ice cream over Ateco's chocolate cake; serve.
In a large plastic container or bowl, beat milk chocolate ice cream until frothy, stirring constantly. Reserve 1/3 cup of the ice cream for another use. Stir milk chocolate milk into ice cream, then milk chocolate mixture in a swirl.
In a large bowl, cream sugar and sour cream together until light and fluffy. Stir the vanilla pudding mix into the creamed mixture until well mixed. No flavor-less syrup, unsweetened
Fill a large saucepan with 1 quart water. Bring water to a rolling boil. Cover and let boil for 5 minutes.
In a large bowl, beat together pudding mix and espresso. Stir together eggs, milk, sugar and sour cream. Stir in vanilla extract. Beat with an electric mixer at high speed until well blended. Pour into prepared sink or an electric container, if desired.
Place ice cream plastic wrap on serving platter and refrigerate for at least 3 hours. Gently cut ice cream into squares, add to one side of plastic wrap and secure cutting edge to edge around plastic wrap.