Black Coffee Ice Cream
No frills, no fluff ~ just dark, silky coffee ice cream with real flavor that means business.
Servings: 4 servings
Equipment
- ice cream maker
Ingredients
- 2 cups half and half, or use 1 cup half and half and 1 cup cream.
- 6 Tbsp espresso powder , or instant espresso
- 2 Tbsp dutch process cocoa powder, Hershey's Extra Dark Cocoa Powder
- 1/2 cup sugar
- 1/2 tsp vanilla extract
Instructions
- Put one cup of the half and half in a saucepan over medium heat and stir in the espresso, cocoa powder, and sugar. Heat and stir just until everything gets dissolved.
- Remove from heat and let cool. Add remaining half and half and vanilla and refrigerate until cold.
- Pour the mixture into your ice cream machine and process according to its instructions.
- Spoon the soft ice cream into a container and freeze until scoop-able: at least several hours.
- Homemade ice cream is best eaten the day it is made.
Nutrition
Serving: 1 cup · Calories: 288 kcal · Carbohydrates: 37 g · Protein: 5 g · Fat: 14 g · Saturated Fat: 9 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 42 mg · Sodium: 77 mg · Potassium: 464 mg · Fiber: 1 g · Sugar: 30 g · Vitamin A: 428 IU · Vitamin C: 1 mg · Calcium: 144 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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