Mocha Espresso Ice Cream recipe
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- 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 caloriescarbohydrate: 27 gcholesterol: 57.4 mgfat: 22.8 gfiber: 1.3 gprotein: 4.3 gsaturatedFat: 11.5 gservingSize: -sodium: 35.7 mgsugar: 17.4 gtransFat: : -unsaturatedFat: : -
Directions Mocha Espresso Ice Cream
Directions
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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.