"This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner." — DogsboroDave
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heavy whipping cream
1 1/2 cups
brewed espresso, chilled
cocoa roast almonds, chopped
dark chocolate, chopped
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 the 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.
This was delicious! I made this for an ice cream social and won first prize with this recipe. I didn't have espresso so I used strong, brewed coffee. This recipe doubled is perfect for a 4 quart ice cream maker.
* Percent Daily Values are based on a 2,000 calorie diet.
Mocha Espresso Ice Cream
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 205
See how easy it is to make America’s favorite frozen dessert.
This is pure, simple heaven: Vanilla ice cream with great flavor.
Yes, you and your kids can make ice cream in a bag. Shake, scoop, and eat!