Coffee Ice Cream with Chocolate Covered Espresso Beans
  • 2 pints heavy cream
  • 1 cup whole milk
  • ¾ cup espresso, cold
  • ¾ cup sucanat
  • ¼ cup chopped chocolate covered espresso beans
  • ¼ cup chocolate shavings
  • 2 egg yolks
  • 1½ TBS vanilla extract
  1. Add the cream. milk, espresso, sucanat, egg yolks, and vanilla extract to a blender. Blend until smooth.
  2. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.
  3. Once the ice cream is done, spoon it into a glass container. Add the chocolate covered coffee beans and chocolate shavings. Gently fold in with a spatula.
  4. Cover the ice cream and place in the freezer. Allow the ice cream to ripen (firm up) for at least two hours.
Recipe by The Nourishing Gourmet at