A velvety blend of rich espresso flavor and creamy chocolate, swirled into a smooth, decadent ice cream.
This indulgent treat captures the bold, roasted notes of a freshly brewed mocha latte, balanced with a hint of sweetness for a refreshing, café-inspired delight. Perfect for coffee lovers and dessert aficionados alike.
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To Make This Recipe You Will Need:
- half & half
- powdered sugar
- salt
- instant espresso powder
- chocolate syrup
- bowl
- whisk
- ice cream machine
- freezer container
To begin, combine 3 cups of half & half…
1 1/4 cup powdered sugar
A pinch of salt
2 tablespoons of espresso powder
Whisk these until combined and the powders are dissolved. Cover and chill in the refrigerator for 3 hours.
After it has chilled, pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions.
Once the ice cream is ready, spread half of the ice cream in a container. Drizzle with 1/2 cup of chocolate syrup.
Repeat with the other half of the ice cream and another 1/2 cup of chocolate syrup. Freeze for 2-3 hours or until set.
Enjoy!
