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

Mocha Espresso Ice Cream

heavy whipping cream

milk

white sugar

espresso,

chocolate syrup

cocoa roast almonds, chopped

dark chocolate, chopped

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.


I wanted to love this recipe but it was the first treat I made in my ice cream maker that didn't turn out. I've never had this problem before. After a spin through the ice cream maker according to the manufacturer's directions (30 min.) it was just as soupy as when it was poured in. So I transferred it to a stainless steel bowl and decided I would put it in the freezer and stir it periodically adding the nuts and chocolate bits when thick enough. After a few hours no change. When I was getting ready for bed I checked one last time for the night and it had some ice crystals so I added the nuts and chocolate bits. The next morning it was finally in a better state. The thing is the texture was very crystal-y and it melted VERY quickly once served. It's too bad because the flavors are fantastic but the crystal-y texture and time to solidify just stink. Not worth making again. What a shame.

This was delicious! I made this for an ice cream social and won first prize with this recipe. I didn't have espresso so I used strong, brewed coffee. This recipe doubled is perfect for a 4 quart ice cream maker.

Häägen Dazs eat your heart out! This recipe is absolutely fantastic!!!! My hubby doesn't like "busy" Icecream but he can't get enough of this one! I bought an Icecream maker 2 weeks ago and have made this deliciousness 3 times already! I followed the recipe exactly as written. Wouldn't change a thing! I highly recommend this easy and scrumptious recipe! Thanks DogsboroDave!

This was my 1st attempt and it turned out really good! I mixed it in my KitchenAid Ice Cream Maker for 20 minutes and it thickened up and filled it up to the brim. I scooped it out and put them in dishes that went straight into the freezer...to enjoy tonight.:) Oh...I did not add the almonds nor the chocolate pieces for my 1st attempt. My husband isn't fond of "things" in his ice cream. But I anticipate adding some dark chocolate slices in it for me another time.:)

We made no changes and absolutely loved it! We had it for a birthday and then only a few weeks later when the next birthday came along it was requested again. Yum yum!

Will definitely make again. Substituted half & half for milk and cream (had lots to get rid of). Added the extra shot of espresso suggested by OP (like lots of coffee flavor) reduced sugar by 1/3 and mixed 2 Tbsp cocoa powder in the sugar (like my chocolate dark) and I still would have liked more flavor. Heavy cream would probably have helped a lot (ours was a little icy) and I might try heating the cocoa in a little melted butter first. This is a great base to experiment from.

Made the recipe; liked the flavor although it could use more of an espresso flavor. Will increase it by adding some espresso powder to it when next I make it again.

I made two changes: I used dark chocolate syrup and plain almonds since I could not find cocoa roasted almonds in our local stores. This recipe is terrific. When ice cream socials season comes around this is what I'm requested to bring.

It was to sweet for my family. I used less sugar and instant coffee the second time and it was good.

mocha espresso ice cream

Prep Time: 10 minutes

Total: 2 hours, 10 minutes

Servings: 12

Cost: $3.04 /serving

Author : DogsboroDave

Ingredients

Instructions

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