5 cubes chocolate ice cream
1/4 cup butter, melted
3/4 cup packed light brown sugar
1 1/2 cups heavy cream
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup chopped almonds
1 cup chopped cherries
1 teaspoon instant coffee powder
1 teaspoon aquafaba
1 teaspoon vanilla extract
1 cup water
1 cup buttermilk
1 tablespoon (3 ounces) chocolate syrup
In a saucepan, combine chocolate ice cream, butter, dark brown sugar, and brown sugar; add enough milk to cover by 1 tablespoon. Bring to a boil. Whisk in the cream cream, beating just until incorporated. Stirring until thoroughly blended, keep warm.
In the top of a double boiler, melt chocolate syrup. Place a small monkey wrench on the bottom of the double boiler and crank to heat chocolate syrup. Cook about 4 minutes, stirring occasionally. Transfer ice cream mixture to a steamer and stir in chocolate frosting.Allow to cool slightly before refrigerating.