Chocolate Espresso Ice Cream Recipe
Do you love coffee? Do you love chocolate? This Chocolate Espresso Ice Cream Recipe is for you. It is the perfect cold treat.
Equipment
- Large mixing bowl
- Whisk
- Small saucepan
- Ice cream maker
- Spatula
- Airtight container
Ingredients
- 2 Cups Heavy Cream
- 1 Cup Whole Milk
- 3/4 Cup Granulated Sugar
- 1/2 Cup Cocoa Powder
- 2 Tbsp Instant Espresso Powder
- 1 Tsp Vanilla Extract
- 1/4 Tsp Salt
- 1/2 Cup Chocolate Chips
Instructions
- Mix Dry Ingredients : Put sugar, cocoa, and coffee in a pan. Add a little milk. Whisk them until they are smooth.
- Heat the Base : Warm the pan on low heat. Stir it constantly. Do not let it boil. Just melt the sugar.
- Add the Cream : Pour in the heavy cream and remaining milk. Add the vanilla and salt. Stir it well.
- Chill the Mix : Put the mix in the fridge. It must be very cold. Wait for two hours.
- Churn the Ice Cream : Pour the cold mix into your machine. Turn it on. Let it churn for twenty minutes.
- Add the Chips : Throw in the chocolate chips at the end. Let the machine mix them in.
- Final Freeze : Put the soft ice cream in a container. Freeze it for four hours.
Notes
➜ Freeze your ice cream bowl for twenty-four hours first.
➜ Use high-quality cocoa powder for the best chocolate taste.
➜ Make sure the mix is totally cold before churning.
➜ Chill your storage container before adding the finished ice cream.
➜ Sift the cocoa powder to avoid any tiny lumps.
➜ Do not overfill the ice cream machine bowl.
➜ Use full-fat dairy for the best creamy texture.