Mocha Espresso Ice Cream recipe

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Ingredients

2 cups heavy whipping cream
1 ½ cups whole milk
¾ cup white sugar
½ cup brewed espresso, chilled
¼ cup chocolate syrup
¾ cup cocoa roast almonds, chopped
4 ounces dark chocolate, chopped

Nutrition Info

317.1 calories
carbohydrate: 27 g
cholesterol: 57.4 mg
fat: 22.8 g
fiber: 1.3 g
protein: 4.3 g
saturatedFat: 11.5 g
servingSize: -
sodium: 35.7 mg
sugar: 17.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.

  2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches \"soft-serve\" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container, cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Recipe Yield

12 servings

Recipe Note

This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner.

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