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
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