Best Mocha Espresso Ice Cream Recipes
MOCHA ESPRESSO ICE CREAM
This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner.
Provided by DogsboroDave
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
- 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.
Nutrition Facts : Calories 317.1 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 22.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 11.5 g, Sodium 35.7 mg, Sugar 17.4 g
MOCHA MERINGUES WITH ESPRESSO ICE CREAM
Light-as-air meringues are a crisp and crunchy foil for a creamy ice cream filling. Martha made this recipe on episode 507 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 16 meringues or 8 sandwiches
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a pencil, trace 2 1/2-inch circles, about 1 inch apart, on parchment to create templates; turn over parchment. In a small bowl, whisk together sugar and cornstarch.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, scraping down bowl halfway through, about 10 minutes. Sift cocoa and espresso powder on top and gently fold into batter in 4 or 5 additions.
- Transfer batter to a large piping bag fitted with a 3/4-inch round tip. Pipe in a circular motion, about 1 inch high, onto prepared baking sheets. Bake, rotating sheets halfway through, until meringues are crisp, about 50 minutes. Let cool completely on baking sheets, about 20 minutes.
- Scoop ice cream and place on the bottoms of half of the meringues; sandwich with remaining meringues. Serve immediately or cover and freeze for up to 5 days.
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