Espresso-Chip Ice Cream
Author: Marla Hingley
Prep time: 20 mins
Total time: 20 mins
  • 1 cup whole milk, well chilled
  • ¼ cup sugar
  • 2-3 Tbsp instant espresso powder
  • 2 cups heavy cream, well chilled
  • 1 tsp vanilla
  • ½ cup semisweet or dark chocolate, chopped in small pieces
  1. Whisk together the milk, sugar and espresso powder until the sugar is dissolved.
  2. Stir in cream and vanilla.
  3. Pour mixture into an ice cream maker and churn for about 20 minutes or until thick. Just before you turn the mixer off, add chocolate and allow to churn until well distributed.
  4. Transfer to a sealed container and freeze.
Recipe by Gluten Free Club at