Chocolate Espresso Ice Cream

This Chocolate Espresso Ice Cream is a dream come true for coffee and chocolate lovers. With rich, creamy chocolate and a bold espresso kick, this homemade ice cream is the perfect indulgence for any occasion. Perfect for cooling down and perking up at the same time! Dairy-free Options.

📝 Ingredients

• 2 cups organic heavy whipping cream, divided ((Ensure that 1 cup is VERY COLD))
• 2 shots freshly-brewed espresso, cooled
• 1 (14 oz.) can sweetened condensed milk
• 1/2 cup organic cocoa powder
• 1/4 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 Tbsps pure maple syrup
• shaved chocolate or chocolate chips, optional ((For garnish))

👨‍🍳 Instructions

1. 1--- TO MAKE THE CHOCOLATE MIXTURE: ---
2. 2In a saucepan over medium-high heat, add 1 cup of heavy cream (un-chilled) and cocoa powder, whisking together until combined. Bring to a boil and allow mixture to further combine. Remove from heat and cool completely.
3. 3--- TO MAKE THE ICE CREAM: ---
4. 4In the bowl of an electric mixer on medium-high speed, whip together the VERY COLD 1 cup heavy cream and vanilla until peaks form, before reducing speed to medium-low and continue mixing until stiff peaks form.
5. 5Now, fold in the sweetened condensed milk, cooled espresso shots, cooled chocolate mixture, cinnamon, and maple syrup into the whipped cream and immediately pour everything into a 9x5 loaf pan (or small metal bowl) and freeze for 6 hours or overnight.
6. 6To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping. Top with shaved chocolate or chocolate chips, if desired.
7. 7Bon Appetit!