ICE CREAM HACK #1: ESPRESSO & MINT ICE CREAM

I love coffee. I love chocolate. I love mint.

My three favorite foods are cheese, bacon, and ice cream. When I’m trying to be creative but taking the easy way out, I love to take vanilla ice cream and hack it to create my very own flavor.

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In the first installment of my Ice Cream Hack series, I’m making a chocolate covered espresso mint ice cream WITH a fab espresso chocolate shell.

All of these recipes have a shell on them, because it reminds me of childhood. I have the fondest memories eating ice cream and pouring the magic chocolate shell on top (remember, the bottle with the turtle on it?! Oh the good old days!) so I wanted to re-create that childhood experience for these recipes too!

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espresso & mint ice cream

ingredients:

  • 1 cup chocolate covered espresso beans, crushed

  • 1 pint vanilla ice cream

  • 1/4 cup fresh mint leaves, chiffonade (cut into thin strips)

  • 1 tsp mint extract

steps:

Let your ice cream soften a bit, about 5-10 minutes.

Combine all ingredients together in a bowl.

Return to the freezer and freeze for 2-3 hours or up to overnight.

Enjoy.

dark chocolate and espresso magic shell

ingredients:

  • 1/2 cup chocolate covered espresso beans, crushed

  • 1 cup dark chocolate chips

  • 1.5 TBSPs coconut oil

steps:

Combine all ingredients in the microwave, microwave in 30 second intervals, stirring in between, until melted.

Be careful with your chocolate, as it can easily burn.

Drizzle over ice cream and watch the chocolate magically harden!

assembly

scoop ice cream onto a cone of your choice, drizzle chocolate shell over the top, garnish with fresh mint, enjoy.

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