Mocha Espresso Ice Cream2 Reviews
- Prep: 10 min
- Ready In: 2 hr 10 min
“This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner.” - by DogsboroDave
Original recipe yields 12 servings
- Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
- 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.
Amount Per Serving (12 total)
- 317 cal
- 22.8 g
- 27 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I wanted to love this recipe, but it was the first treat I made in my ice cream maker that didn't turn out. I've never had this problem before. After a spin through the ice cream maker according to ..." See morethe manufacturer's directions (30 min.), it was just as soupy as when it was poured in. So I transferred it to a stainless steel bowl and decided I would put it in the freezer and stir it periodically, adding the nuts and chocolate bits when thick enough. After a few hours, no change. When I was getting ready for bed, I checked one last time for the night and it had some ice crystals so I added the nuts and chocolate bits. The next morning, it was finally in a better state. The thing is, the texture was very crystal-y and it melted VERY quickly once served. It's too bad because the flavors are fantastic, but the crystal-y texture and time to solidify just stink. Not worth making again. What a shame."
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