Mocha Espresso Ice Cream

Name: Mocha Espresso Ice Cream
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters chocolate syrup; 177 milliliters cocoa roast almonds, chopped; 113 grams dark chocolate, chopped; 118 milliliters brewed espresso, chilled; 473 milliliters heavy whipping cream; 177 milliliters white sugar; 355 milliliters whole milk

Mochan Espresso Ice Cream might be just the dessert you are searching for. Watching your figure? This gluten free recipe has 290 calories, 4g of protein, and 21g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. It is perfect for Summer. A mixture of sugar, heavy whipping cream, chocolate, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 2 hours and 10 minutes.

Instructions

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

Ingredients you will need

Chocolate Syrup

Heavy Cream

Whole Milk

Espresso

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Dark Chocolate

Ice Cream

Almonds

Equipment you will use

Ice Cream Machine

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.

Ingredients you will need

Ice Cream

Wrap