Chocolate Espresso Ice Cream Recipe
2 C heavy cream, whipped stiff
1/4 tsp salt
3/4 C chocolate syrup (ie Nestles)
1 whole fresh egg, slightly beaten
1 serving of instant coffee powder, your choice of international flavor (mocha, vienna, etc)
Add the salt and egg to the whipped cream.
Beat until well blended.
Add, folding gently, but thoroughly, the chocolate syrup and instant coffee.
Freeze for at least 4 hours to firm up.
NOTE: For best flavor, always remove ice cream from the freezer 20 minutes before serving, or place it in the microwave for 15–20 seconds.
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