Espresso Chocolate Chip Ice Cream
Step right up coffee lovers: this Espresso Chocolate Chip Ice Cream is to die for!
Servings: 8 servings
Equipment
Ingredients
- 2 cups (473 ml) heavy cream
- 7 ounce (199 ml) sweetened condensed milk
- 2-3 tablespoon espresso powder depending on how strong of a coffee flavor you want
- ½ cup (90 g) mini chocolate chips
Instructions
- Freeze the bowl of your ice cream maker for 24 hours.
- In a large bowl, whisk together cream, condensed milk, and espresso powder.2 cups heavy cream, 7 ounce sweetened condensed milk, 2-3 tablespoon espresso powder
- Pour the contents into the bowl of the ice cream maker then freeze the ice cream in the bowl of the ice cream maker according to manufacturer's instructions.
- Halfway through the churning process, add in the chocolate chips.1/2 cup mini chocolate chips
- Once the ice cream is done churning, mine only took about 20 minutes, transfer to a freezer-safe bowl and freeze in the freezer at least 4 hours.
Nutrition
Serving: 1 scoop | Calories: 343 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 26 g | Saturated Fat: 17 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.02 g | Cholesterol: 77 mg | Sodium: 56 mg | Potassium: 193 mg | Fiber: 0.3 g | Sugar: 22 g
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