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Mocha Espresso Ice Cream Recipe

Recipe by: DogsboroDave

"This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook
  • Ready In2 h 10 m
  • 1Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
  • 2Pour 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.
Footnotes
  • Cook's Note:
  • If possible, do not add the nut and chocolate mixture until the end of the ice-cream process as it becomes thicker. This allows the solids to mix throughout the ice-cream without collecting in the bottom. Otherwise, you may save them as a topping when you're ready to serve. If you prefer a strong espresso flavor, reduce milk to 1-1/4 cups and add in one more shot of espresso. This is a good dessert if you're having a beef tenderloin or steak main course!
Ingredients
  • 12 servings
  • 317 cals
  • 2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 3/4 cup white sugar
  • 1/2 cup brewed espresso, chilled
  • 1/4 cup chocolate syrup
  • 3/4 cup cocoa roast almonds, chopped
  • 4 ounces dark chocolate, chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    317
    16%
  • Fat:
    22.8
    35%
  • Carbs:
    27
    9%
  • Protein:
    4.3
    9%
  • Cholesterol:
    57
    19%

Based on a 2,000 calorie diet

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