This espresso ice cream is a rich dessert, so small servings are satisfying. Best after a steak or beef tenderloin dinner.
Ingredients
- 2 cups heavy whipping cream
- 1.5 cups whole milk
- 0.75 cups white sugar
- 0.5 cups brewed espresso , chilled
- 0.25 cups chocolate syrup
- 0.75 cups cocoa roast almonds , chopped
- 4 ounces dark chocolate , chopped
Instructions
-
1
Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled, about 30 minutes.
-
2
Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes.
-
3
Stir in almonds and dark chocolate. Serve soft ice cream immediately.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Jalapeño Corn Dip
This dip tastes similar to a jalapeño popper. Wonderful with tortilla chips or veggies!
Whipped Lemonade
This 3-ingredient whipped lemonade, made with freshly-squeezed lemon juice, cream, and sweetened condensed milk, blends into a frothy, summery, creamy lemonade drink in seconds.
Oatmeal Cake
This oatmeal cake is made with quick-cooking oats, cinnamon, and raisins for a delicious old-fashioned treat. It's hearty enough to serve for brunch, or dust with confectioners' sugar and serve with whipped cream for dessert.