Mocha Espresso Ice Cream

Ice cream is believed to have originated in China around 200 BC, where a mixture of milk and rice was frozen in the snow.

This is vegetarian and gluten free recipe. Dish can be prepared in 255 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

Print Recipe

Medium

Mocha Espresso Ice Cream

Cooking Method: Freezing Cuisine: International Courses: Anytime, Dessert, Frozen Treat Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Rest Time 240 min Total Time 4 hrs 15 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Heavy Cream
• 1 can Sweetened Condensed Milk
• 2 tablespoon Instant Coffee Granules
• 2 tablespoon Cocoa Powder
• 1 teaspoon Vanilla Extract
• 0.5 cup Chocolate Chips

Instructions

1. In a mixing bowl, combine the heavy cream, sweetened condensed milk, instant coffee granules, cocoa powder, and vanilla extract.
2. Using an electric mixer, beat the mixture until it thickens and soft peaks form.
3. Fold in the chocolate chips.
4. Pour the mixture into a freezer-safe container.
5. Cover the container and freeze for at least 4 hours or until firm.
6. Serve the mocha espresso ice cream in bowls or cones.
7. Enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 20g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.