Mocha Espresso Ice Cream


  • 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

1. Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled. 2. 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...

View full recipe at SpringPad


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