Step One In a medium saucepan, combine The Chronic Instant Coffee, half-and-half and sugar over low heat.
Step Two Cut 1/3 of the chocolate bar into small chunks; add to the coffee mixture. Stir over low heat until sugar dissolves and the chocolate melts; Add butter and set aside to cool for 15-20 minutes. 
Step Three Meanwhile, shave 1/3 chocolate bar into slivered pieces and place it in a small bowl in the freezer for later. Shave some extra as a topping or eat the rest!
Step Four Once the mixture is cool, stir in heavy whipping cream and coffee liqueur. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.
Step Five When the ice cream is almost completely set up, add the shaved chocolate into the mixture and briefly continue to mix and remove the ice cream once fully set. Immediately remove from canister and place in the freezer to set up; about 4 hours.
Step Six Serve in a waffle cone or cup and sprinkle a pinch of the shaved chocolate and a coffee bean on the top and enjoy!
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THE CHRONIC INSTANT

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Sun, snow, surf and everything in between. Van life before hashtags. Full-flavored and smooth, helping to fuel your next adventure. 

Small in size, huge in taste. This instant craft coffee is lightweight, travel-friendly, and magical. It’s all the art without the grind. How do they do it? Magnets and star dust. Drink it and shine.     

Add one packet of instant coffee to your favorite cup along with 10 ounces of hot or cold liquid. Stir. Take a deep breath, sit back and enjoy. The earth-friendly packaging won't weigh you down.   

6 packs | Net weight: 1.06oz (30g)  

In collaboration with Swift Cup Coffee