Mocha Espresso Ice Cream

Mocha Espresso Ice Cream

DogsboroDave

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

2 h 10 m servings 317 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • If possible, do not add the nut and chocolate mixture until the end of the ice-cream process as it becomes thicker. This allows the solids to mix throughout the ice-cream without collecting in the bottom. Otherwise, you may save them as a topping when you're ready to serve. If you prefer a strong espresso flavor, reduce milk to 1-1/4 cups and add in one more shot of espresso. This is a good dessert if you're having a beef tenderloin or steak main course!

Reviews

Read all reviews 5
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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 accordi...

Häägen Dazs eat your heart out! This recipe is absolutely fantastic!!!! My hubby doesn't like "busy" Icecream, but he can't get enough of this one! I bought an Icecream maker 2 weeks ago and ...

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...

Will definitely make again. Substituted half & half for milk and cream (had lots to get rid of). Added the extra shot of espresso suggested by OP (like lots of coffee flavor) reduced sugar by 1/...

This was my 1st attempt and it turned out really good! I mixed it in my KitchenAid Ice Cream Maker for 20 minutes and it thickened up and filled it up to the brim. I scooped it out and put them ...

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