Espresso Ice Cream with Chocolate Drizzle

Satisfy your coffee and chocolate cravings with this Espresso Ice Cream with Chocolate Drizzle. Creamy, rich espresso ice cream is paired with a glossy chocolate sauce for a dessert that’s indulgent, sophisticated, and irresistibly bold. Whether served as a refreshing after-dinner treat or a centerpiece for a dessert spread, this dish perfectly balances smooth textures and intense flavors.

Ingredients:

For the Espresso Ice Cream:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tbsp instant espresso powder (or 1/4 cup strong brewed espresso, cooled)
• 1 tsp vanilla extract

For the Chocolate Drizzle:

• 1/2 cup dark chocolate chips (70% cocoa)
• 2 tbsp heavy cream
• 1 tsp coconut oil (optional, for extra gloss)

For Garnish:

• 1 tsp cocoa powder (for dusting)
• Chocolate shards or curls
• Whole espresso beans

1. Make the Espresso Ice Cream:

• In a medium saucepan, heat the heavy cream, milk, and espresso powder over medium heat, stirring occasionally, until the espresso dissolves and the mixture is just steaming.
• In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
• Gradually pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (do not let it boil).
• Remove from heat and stir in the vanilla extract. Strain the custard through a fine mesh sieve into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and chill in the refrigerator for at least 4 hours or overnight.
• Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours to firm up.

2. Prepare the Chocolate Drizzle:

• In a microwave-safe bowl or over a double boiler, melt the dark chocolate chips with heavy cream and coconut oil (if using), stirring until smooth and glossy. Set aside to cool slightly.

3. Plate the Dessert:

• Place a perfect scoop of espresso ice cream in the center of a shallow, dark bowl or plate. Use an ice cream scoop dipped in warm water for clean, even edges.
• Drizzle the chocolate sauce over the ice cream, letting it cascade naturally down the sides of the scoop.

4. Add Garnishes:

• Sprinkle chocolate shards or curls over the ice cream. Place a single espresso bean on top for a refined touch.
• Dust one side of the plate with cocoa powder and add a small puddle of the chocolate drizzle or a swirl of espresso reduction sauce for an elegant finishing detail.

Tips for Success:

• For stronger coffee flavor, use brewed espresso instead of instant espresso powder in the custard base.
• Chill the bowl of your ice cream maker in advance for optimal results.
• Serve immediately after plating to keep the ice cream’s texture and appearance fresh.

This Espresso Ice Cream with Chocolate Drizzle is a dessert that combines simplicity and sophistication. With its creamy texture, rich coffee flavor, and decadent chocolate garnish, it’s perfect for coffee lovers and dessert enthusiasts alike. Serve it at your next dinner party or treat yourself to a moment of indulgence—you deserve it!