Espresso-Drizzled Ice Cream

Name: Espresso-Drizzled Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps dark chocolate, finely chopped; 2 Tbsps instant espresso; 2 pints vanilla ice cream

This recipe makes 8 servings with 272 calories, 5g of protein, and 15g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It is perfect for Summer. Head to the store and pick up chocolate, instant espresso, vanillan ice cream, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Boil 1 cup water. Spoon the espresso into a glass measuring cup and add the hot water. Stir until dissolved.Scoop the ice cream into 8 bowls, glasses, or teacups.

Ingredients you will need

Ice Cream

Espresso

Water

Equipment you will use

Measuring Cup

Bowl

Sprinkle with the chocolate and pour the espresso over the top.

Ingredients you will need

Chocolate

Espresso

Serve immediately.

Equipment

Measuring Cup

Bowl

Ingredients

Servings:

2Tbsps

dark chocolate, finely chopped 2Tbsps

instant espresso 2pints

vanilla ice cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.