Chocolate Espresso Ice Cream

This dessert says a lot about me. In fact, I am revealing my dark secrets to you. Yep, that’s how personal these flavors are to me. You rarely see me without my coffee, and you will always wonder where those empty chocolate papers came from. It wasn’t me, right? 🙂

Serving: Approx 0,5 l
Estimated time to prepare: 90 minutes (more if you are freezing it in your freezer)
Difficulty: 2


2,5 dl whole milk
1,2 dl heavy/double cream
3 egg yolks
100g granulated sugar
30g cocoa powder
1,5 tbs espresso beans
50g dark chocolate
1/4 vanilla bean




Are you ready for this? Yes? OK, prepare for the best ice cream you have ever tasted!!

In a saucepan etc, mix milk, cream and 50g of the sugar. Scrape out the seeds from the vanilla bean and add to the pan. Use medium heat and bring to a boil, be sure to stir during the heating process.


Beat egg yolks and the rest of the sugar (50g) to a fluffy mix. Make sure your milk-cream mix is BELOW 80 degrees C. If it’s indeed under, then you can start adding it to the egg yolks while stiring. Give everything a good mix. Wash your saucepan, dry it and put everything back into the pan.


Be sure to use your thermometer now, and heat the mixture to around 75-80 degrees. This is the tricky part, and where things can and will go wrong if you slumber. Since we have egg yolks in the mixture, they will start to ruin your mix if you go over 80 degrees C. So, just don’t do that. 🙂 Stir the mixture every now and then, and keep it around 75 degrees C for 10 minutes until it thickens.


Allright, that went well I hope. Now, I used fresh espresso beans for the next part. You can buy grinded beans if you like, just make sure it’s fine espresso powder. If you have beans, grind them on the finest setting. Add espresso powder and cocao powder to a bowl. Find a sift, and sift the mixture over the choco/coffee powder. Stir well. My advice here is to use a whisk, but be gentle.




Now, do you have an ice cream machine? Yes? Then you are lucky! Poor the mixture into the machine and let it do its thing for an hour or so. You don’t have one you say? Well, don’t worry, you can do this as well. It will just require a bit more attention, time and effort. Let the mixture cool, then put in the freezer. Leave it in the freezer for about 1 hour. Take it out, stir well and put it back in the freezer. Repeat this until you have ice cream. You will probably use a good 2-3 hours on this one, but trust me on this, IT IS WORTH WAITING FOR!


Be sure to chop and add some dark chocolate to the mixture during the freezing process!

If you haven’t tasted the ice cream during the process, then I simply do not believe you. So enjoy your homemade superb ice cream. I have actually never had better…