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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 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
Step 1
Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled, about 30 minutes.
Step 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.
Step 3
Stir in almonds and dark chocolate. Serve soft ice cream immediately.
Tips
For best results, ice cream should ripen in the freezer for at least 2 hours or overnight. Follow the directions through Step 3, then transfer ice cream to a 1- to 2-quart lidded plastic container. Cover the surface with plastic wrap, seal, and freeze.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 317 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat12g | 58% |
| Cholesterol57mg | 19% |
| Sodium36mg | 2% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber1g | 5% |
| Total Sugars17g | |
| Protein4g | |
| Vitamin C0mg | 2% |
| Calcium87mg | 7% |
| Iron1mg | 4% |
| Potassium191mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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