Mocha Espresso Ice Cream

This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner.

Original recipe makes 12 servings

Ingredients

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

  • PREP

    10 mins

  • READY IN

    2 hrs 10 mins

Directions

  1. Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
  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.

Nutrition

Calories: 317 kcal
Carbohydrates: 27 g
Cholesterol: 57 mg
Fat: 22.8 g
Fiber: 1.3 g
Protein: 4.3 g
Sodium: 36 mg

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