Mocha Espresso Ice Cream

Mocha Espresso Ice Cream
  • PREP TIME
    10 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    12 People
  • VIEWS
    31

Indulge in the captivating allure of Mocha Espresso Ice Cream, a symphony of rich flavors that dances on your palate. Imagine the robust essence of freshly brewed espresso intertwining harmoniously with the decadent notes of dark chocolate and the subtle crunch of cocoa-roasted almonds. This extraordinary frozen dessert is a true masterpiece that will leave you craving more.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    27 g
  • Cholesterol
    57 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    12 g
  • Sodium
    36 mg
  • Sugar
    17 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins In a large bowl, whisk together the heavy whipping cream, whole milk, granulated sugar, chilled espresso, and chocolate syrup until the sugar is completely dissolved. (Approximately 2 minutes)

Image Step 02
02 Step

Recipe View 30 mins Cover the bowl and refrigerate the mixture until thoroughly chilled. (Approximately 30 minutes)

Image Step 03
03 Step

Recipe View 23 mins Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. (Approximately 20-25 minutes)

Image Step 04
04 Step

Recipe View 2 mins Gently fold in the chopped cocoa-roasted almonds and dark chocolate, ensuring they are evenly distributed throughout the ice cream. (Approximately 2 minutes)

Image Step 05
05 Step

Recipe View 5 mins Serve immediately for a delightful soft ice cream experience, or transfer to an airtight container and freeze for a firmer consistency. (Approximately 5 minutes)

For an even more intense coffee flavor, use espresso powder in addition to the brewed espresso. Start with 1 teaspoon and adjust to taste.
If you don't have cocoa-roasted almonds, you can use regular roasted almonds and add a pinch of cocoa powder to the ice cream base.
To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the ice cream before freezing.

Nichole Gerhold

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 10 Ratings)
Total Reviews: (3)
  • Keshaun Carter

    I made this for a dinner party and it was a huge hit! Everyone raved about the rich and creamy texture.

  • Andreanne Braun

    This ice cream is absolutely divine! The coffee flavor is so intense and the chocolate chunks are the perfect addition.

  • Flavio Tromp

    The cocoa-roasted almonds add such a unique and delicious flavor. I will definitely be making this again!

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