Mocha Espresso Ice Cream

Espresso and chocolate are a match made in ice cream heaven. Serve as a soft ice cream or allow it to ripen in the freezer.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 317 Calories

Ingredients

• 2 cups heavy whipping cream
• 4 ounces dark chocolate, chopped
• 0.75 cup white sugar
• 1.5 cups whole milk
• 0.25 cup chocolate syrup
• 0.5 cup brewed espresso, chilled
• 0.75 cup cocoa roast almonds, chopped

Recipe Instructions

Step 1

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

Step 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.