Espresso Ice Cream with Dark Chocolate Swirls
A creamy, indulgent espresso ice cream swirled with rich dark chocolate for a gourmet dessert experience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 450 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/2 cups whole milk
- 5 teaspoons cornstarch
- 3 tablespoons cream cheese
- 1/8 teaspoon fine sea salt
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 3 tablespoons corn syrup
- 1/4 cup dark roast espresso beans (coarsely ground)
- 1/4 cup Kahlúa
- 4 ounces good quality dark chocolate
- 2 1/2 tablespoons coconut oil
Instructions
- Mix the base: In a medium saucepan, whisk together the whole milk, cornstarch, cream cheese, and sea salt. Cook for about 5-7 minutes until steaming but not boiling.
- Combine with cream: Add heavy cream, sugar, and corn syrup. Stir and cook for additional 5-10 minutes until slightly thickened.
- Infuse the flavor: Stir in ground espresso and Kahlúa. Let it infuse for at least 1 hour.
- Strain the mixture: Pour through a fine mesh strainer into a bowl to remove the espresso grounds.
- Chill: Refrigerate the mixture for at least 4 hours or overnight.
- Churn away: Pour into an ice cream maker and churn for 20-30 minutes until thick and creamy.
- Make the chocolate swirl: Melt dark chocolate and coconut oil in a bowl until smooth.
- Combine and swirl: Drizzle chocolate over churned ice cream and gently fold to create swirls.
- Freeze: Freeze the container for another 4-6 hours to firm up before serving.
Notes
Let the ice cream sit out for 10 minutes before serving for perfect scoops.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
Keywords: espresso, ice cream, dessert, chocolate swirls, homemade ice cream