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Chocolate Espresso Ice Cream

Calling all chocolate and coffee lovers! Our Chocolate Espresso Ice Cream is the ultimate treat for those seeking a sweet and energizing dessert.

4 hrs
9 Serving(s)
Chocolate Espresso Ice Cream


  • 1/4 cup half and half
  • 1 cup semi-sweet chocolate chips
  • 1/2 gallon chocolate ice cream
  • 1 cup hot fudge sauce
  • 3 tsp. instant espresso powder


  1. Place a large bowl in the freezer to prepare for ice cream, about 30 minutes.
  2. In a small bowl, combine all mix ins. Whisk 2 minutes or until fully combined. Set aside.
  3. Add ice cream to the large chilled bowl. Using an electric mixer, mix on low until ice cream is soft but not melted, about 5 minutes.
  4. Add mixed toppings. Mix on low until just combined.
  5. Working quickly, transfer the mixed ice cream into a smaller bowl or Tupperware container. Immediately cover with a double layer of plastic wrap, pressing the first layer of wrap to surface of ice cream to minimize exposure to air. Wrap tightly with a second layer of plastic to seal the entire bowl. Place in deepest part of freezer, closest to your ice bin. Freeze minimum 4 hours, best overnight, before serving.

Nutrition Facts

418 Calories Per ServingFat: 20gSaturated Fat: 12gCholesterol: 36mgSodium: 141mgCarbohydrates: 65gFiber: 4gSugars: 51gProtein: 4g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe