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Mocha Espresso Ice Cream
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Prep Time:
10 minutes
10 minutes
Total Time:
60 minutes
60 minutes
Indulge in heavenly espresso-chocolate ice cream, whether soft or frozen to perfection.
Ingredients:
- 2 cups heavy whipping cream
- 1.5 cups whole milk
- 0.5 cup brewed espresso, chilled
- 0.25 cup chocolate syrup
- 0.75 cup cocoa roast almonds, chopped
- 4 ounces dark chocolate, chopped
Instructions:
- In a bowl, combine heavy cream, whole milk, sugar, espresso, and chocolate syrup until the sugar is fully dissolved. Chill in the refrigerator for about 30 minutes.
- Transfer the chilled mixture into an ice cream maker and freeze following the manufacturer's instructions until it reaches a "soft-serve" consistency, approximately 20 minutes.
- Mix the almonds and dark chocolate into the soft ice cream and serve immediately.
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