Mocha espresso ice cream

    2 hours 10 min

    Espresso and chocolate are a match made in ice cream heaven. Serve as a soft ice cream or allow it to harden up in the freezer.

    6 people made this

    Serves: 12 

    • 475ml whipping cream
    • 350ml whole milk
    • 150g caster sugar
    • 120ml brewed espresso, chilled
    • 60ml chocolate syrup
    • 100g roast almonds, chopped
    • 115g dark chocolate, chopped

    Prep:10min  ›  Extra time:2hr  ›  Ready in:2hr10min 

    1. Mix cream, milk, sugar, espresso and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
    2. 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 lidded plastic container; cover surface with cling film and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.


    If possible, do not add the nut and chocolate mixture until the end of the ice-cream process as it becomes thicker. This allows the solids to mix throughout the ice-cream without collecting in the bottom. Otherwise, you may save them as a topping when you're ready to serve. If you prefer a strong espresso flavour, reduce milk to 275ml and add in one more shot of espresso.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    I wanted to love this recipe, but it was the first treat I made in my ice cream maker that didn't turn out. I've never had this problem before. After a spin through the ice cream maker according to the manufacturer's directions (30 min.), it was just as soupy as when it was poured in. So I transferred it to a stainless steel bowl and decided I would put it in the freezer and stir it periodically, adding the nuts and chocolate bits when thick enough. After a few hours, no change. When I was getting ready for bed, I checked one last time for the night and it had some ice crystals so I added the nuts and chocolate bits. The next morning, it was finally in a better state. The thing is, the texture was very crystal-y and it melted VERY quickly once served. It's too bad because the flavors are fantastic, but the crystal-y texture and time to solidify just stink. Not worth making again. What a shame.  -  10 Dec 2012  (Review from Allrecipes US | Canada)


    Häägen Dazs eat your heart out! This recipe is absolutely fantastic!!!! My hubby doesn't like "busy" Icecream, but he can't get enough of this one! I bought an Icecream maker 2 weeks ago and have made this deliciousness 3 times already! I followed the recipe exactly as written. Wouldn't change a thing! I highly recommend this easy and scrumptious recipe! Thanks DogsboroDave!  -  11 Nov 2015  (Review from Allrecipes US | Canada)


    This was delicious! I made this for an ice cream social and won first prize with this recipe. I didn't have espresso so I used strong, brewed coffee. This recipe doubled is perfect for a 4 quart ice cream maker.  -  02 Jul 2012  (Review from Allrecipes US | Canada)