Espresso Ice Cream

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Serves 4
preparation
5
minutes
cooking
30
minutes

Ingredients

2
cups
heavy cream
1
cup
whole milk
1/2
cup
sugar
1
teaspoon
vanilla extract
2
tablespoons
instant espresso

Directions

  1. Use an ice cream maker.
  2. In a large bowl, combine the cream, milk, sugar, and vanilla.
  3. In a small bowl, dissolve the espresso in 1/4 cup hot water and add to the ice cream base.
  4. Follow the manufacturer's instructions for freezing. Serve immediately or freeze in an airtight container.

 

 

Sara Quessenberry
June 2007

Nutritional Information

  • Per Serving
  • Calories 555
  • Fat 46 g
  • Sat Fat 29 g
  • Cholesterol 170.5 mg
  • Sodium 73 mg
  • Protein 5 g
  • Carbohydrate 32 g
  • Sugar 28 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 149 mg
What does this mean? See Nutrition 101.

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