How to Make Espresso Iced Coffee Recipe

Mocha Espresso Ice Cream

Brew coffee in coffeemaker using 1 1/2 cups cold water.

Recipe Summary Mocha Espresso Ice Cream

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

Ingredients | Espresso Iced Coffee Recipe

2 cups heavy whipping cream

1 ½ cups whole milk

¾ cup white sugar

½ cup brewed espresso, chilled

¼ cup chocolate syrup

¾ cup cocoa roast almonds, chopped

4 ounces dark chocolate, chopped

Directions

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

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.

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!

Info | Espresso Iced Coffee Recipe

prep: 10 mins additional: 2 hrs total: 2 hrs 10 mins Servings: 12 Yield: 12 servings

TAG : Mocha Espresso Ice Cream

Desserts, Frozen Dessert Recipes, Ice Cream, Chocolate Ice Cream Recipes,