Mocha Espresso Ice Cream

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

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.
Mocha Espresso Ice Cream

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

Categories

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