Cream Cheese Ice Cream With Espresso Sauce – a delicious recipe with Whipping Cream, Milk, Cream Cheese, Sugar, Espresso, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, whip whipping cream until stiff peaks are just about to form.
2
Combine milk and 1/2 cup granulated sugar in a microwavve safe cup or bowl and heat in a microwave for 20-30 seconds.
3
In another bowl, beat cream cheese and add milk and sugar mixture. Mix well. Then add whipped cream. Pour the mixture into each serving cup and freeze for 1.5-2 hours.
4
Make espresso sauce about 10-15 minutes before serving. Roast almond and pistachio at 325 degrees F for 5-7 minutes. In a saucepan, combine espresso and 1/3 cup granulated sugar. Heat over medium-low heat and simmer until sugar is dissolved. Then add roasted almond and pistachio. Stir to coat. Remove from the heat.
5
On each serving plate, put ice cream, pour the warm espresso sauce over the ice cream and put nuts on top.
620
kcal
Calories
45
g
Fat
50
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/4 cups Whipping Cream, 1/2 cup Milk, 4 ounces Cream Cheese, at room temperature, 1/2 cup Granulated Sugar, and more.
Yes, Cream Cheese Ice Cream With Espresso Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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