Indulge your love for coffee with this decadent homemade mocha espresso ice cream. Creamy and rich, this dessert combines the bold flavors of espresso with the sweetness of chocolate for a perfect treat. Serve it on its own or with a drizzle of caramel sauce for an extra special touch.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
Directions
- In a saucepan, heat the heavy cream and milk over medium heat until hot but not boiling.
- Whisk in the sugar, cocoa powder, and espresso powder until fully dissolved.
- Remove from heat and stir in vanilla extract.
- Transfer the mixture to a heatproof bowl and cool to room temperature.
- Cover and refrigerate for at least 2 hours or overnight.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- During the last few minutes of churning, add the chocolate chips.
- Transfer the ice cream to a freezer-safe container and freeze until firm, at least 2 hours.
- Serve and enjoy!
