Espresso Ice Cream

1. 1

   In a large measuring cup, mix together the heavy cream, sweetened condensed milk, espresso and vanilla extract.

2. 2

   Refrigerate until well chilled, about 1 hour.

3. 3

   Once the mixture is thoroughly chilled, turn on your ice cream machine and pour in the cream mixture.

4. 4

   Churn until the mixture looks slushy like soft serve, 12 to 15 minutes.

5. 5

   Place the canister in the freezer until the ice cream is firm enough to scoop, for several hours.

6. 6

   Serve with whipped cream and chocolate covered espresso beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.