Espresso Ice Cream

Name: Espresso Ice Cream
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Chocolate covered espresso beans, for topping; 118 milliliters espresso (about 5 shots); 473 milliliters heavy whipping cream; 397 grams sweetened condensed milk; 0 teaspoons pure vanilla extract; 2 servings Whipped cream, optional

Espresso Ice Cream

This recipe serves 2. Watching your figure? This gluten free recipe has 1692 calories, 24g of protein, and 119g of fat per serving. If you have chocolate covered espresso beans, espresso, vanillan extract, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes approximately 6 hours and 20 minutes.

Instructions

In a large measuring cup, mix together the heavy cream, sweetened condensed milk, espresso and vanilla extract. Refrigerate until well chilled, about 1 hour.

Ingredients you will need

Sweetened Condensed Milk

Vanilla Extract

Heavy Cream

Espresso

Equipment you will use

Measuring Cup

Once the mixture is thoroughly chilled, turn on your ice cream machine and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, 12 to 15 minutes.

Ingredients you will need

Ice Cream