Dark Chocolate Espresso Bean Ice Cream
Creamy dark chocolate espresso bean ice cream made with sweetened condensed milk, heavy whipping cream, chocolate covered espresso beans, and coffee extract for a flavorful and energizing frozen treat.
Equipment
- ice cream churn not required
- ice cream churn stand mixer attachment not required
Ingredients
- 2 cups heavy whipping cream
- 14 oz (1 can) sweetened condensed milk
- ½ cup chocolate covered espresso beans
- 2 teaspoons coffee extract
Instructions
- Using a stand mixer or electric whisk, beat the heavy whipping cream until light and fluffy.
- Add the sweetened condensed milk and mix on medium speed for 3-4 minutes or until the condensed milk is incorporated.
- Prepare the toppings. Fold in the chocolate covered espresso beans and coffee extract into the ice cream base until blended completely.
- Pour the ice cream base into a sealable container. Freeze for 6-8 hours or until solid.
- Serve with more toppings or on a cone and enjoy!
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