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.

Rated 4.3 from 9 votes

Prep Time

10M

Total Time

2H10M

Servings

12 servings

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

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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.

Mocha Espresso Ice Cream

What You Need

Instructions

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