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Description
This Espresso Chocolate Chip Ice Cream is so easy to make! Within 10 minutes, I was able to mix all ingredients together and pop it in the freezer!
Ingredients
US|METRIC
4 SERVINGS
- 2 cups heavy cream
- 1/2 cup espresso (or very strong coffee, dark roast)
- 14 oz. sweetened condensed milk
- 1 chocolate candy bar (organic dark, I use the fair trade only)
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Directions
- In a bowl, beat that heavy heavy cream with a hand mixer or in a stand mixer until it forms peaks.
- Next, mix together the condensed milk and the espresso. Stir very well.
- Fold in the espresso mixture with the whipped cream.
- Chop up the chocolate bar into chip sized pieces, and fold into the mixture.
- Add the contents of the bowl to a freezer safe dish. Cover tightly and freeze for 4 to 5 hours.
NutritionView More
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820Calories
Sodium
Fat
Carbs
Potassium
Calories820Calories from Fat560 |
% DAILY VALUE |
Total Fat62g95% |
Saturated Fat38g190% |
Trans Fat |
Cholesterol230mg77% |
Sodium190mg8% |
Potassium510mg15% |
Protein11g |
Calories from Fat560 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber |
Sugars54g |
Vitamin A50% |
Vitamin C8% |
Calcium40% |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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