Skip to main content New this month
Get the Allrecipes magazine

Mocha Espresso Ice Cream

Rated as 4.3 out of 5 Stars

"This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner."
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 317 cals
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  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 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.

Footnotes

  • Cook's Note:
  • If possible, do not add the nut and chocolate mixture until the end of the ice-cream process as it becomes thicker. This allows the solids to mix throughout the ice-cream without collecting in the bottom. Otherwise, you may save them as a topping when you're ready to serve. If you prefer a strong espresso flavor, reduce milk to 1-1/4 cups and add in one more shot of espresso. This is a good dessert if you're having a beef tenderloin or steak main course!

Nutrition Facts


Per Serving: 317 calories; 22.8 g fat; 27 g carbohydrates; 4.3 g protein; 57 mg cholesterol; 36 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 9
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 accordi...

Most helpful
Most positive
Least positive
Newest

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 accordi...

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 ...

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...

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.

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/...

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 ...

we like it - we make it with dried milk, cream and half and half. works for us

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