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Two bowls of chocolate ice cream with a tub of ice cream in the background, spoons, and espresso beans.
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Chocolate Espresso Ice Cream

This Chocolate Espresso Ice Cream is a dream come true for coffee and chocolate lovers. With rich, creamy chocolate and a bold espresso kick, this homemade ice cream is the perfect indulgence for any occasion. Perfect for cooling down and perking up at the same time! Dairy-free Options.
Prep Time15 minutes
Chill Time:6 hours
Total Time6 hours 15 minutes
Course: Dessert
Keyword: chocolate, coffee, dessert, easy, espresso, family-friendly, ice cream, no-churn, summer, sweet, vegetarian
Servings: 6 servings
Calories: 37kcal
Author: Shanika

Ingredients

ICE CREAM:

  • 2 cups organic heavy whipping cream, divided (Ensure that 1 cup is VERY COLD)
  • 2 shots freshly-brewed espresso, cooled
  • 1 (14 oz.) can sweetened condensed milk
  • ½ cup organic cocoa powder
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 Tbsps pure maple syrup
  • shaved chocolate or chocolate chips, optional (For garnish)
US Customary - Metric

Instructions

TO MAKE THE CHOCOLATE MIXTURE:

  • In a saucepan over medium-high heat, add 1 cup of heavy cream (un-chilled) and cocoa powder, whisking together until combined. Bring to a boil and allow mixture to further combine. Remove from heat and cool completely.

TO MAKE THE ICE CREAM:

  • In the bowl of an electric mixer on medium-high speed, whip together the VERY COLD 1 cup heavy cream and vanilla until peaks form, before reducing speed to medium-low and continue mixing until stiff peaks form.
  • Now, fold in the sweetened condensed milk, cooled espresso shots, cooled chocolate mixture, cinnamon, and maple syrup into the whipped cream and immediately pour everything into a 9x5 loaf pan (or small metal bowl) and freeze for 6 hours or overnight.
  • To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping. Top with shaved chocolate or chocolate chips, if desired.
  • Bon Appetit!

Notes

  • SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with raw organic honey or Agave as well. If you choose to use a granulated sugar like organic cane sugar or brown sugar, be sure to add it to the saucepan with the chocolate mixture when heating to help dissolve it.
  • STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.

Nutrition

Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 2mg | Potassium: 126mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg