"shattery chocolate shell, espresso almond ice cream"
Almond Espresso Ice Cream Bars
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This creamy espresso almond ice cream is coated in hard chocolate shell. These easy ice cream bars are perfect to make for summer and when you are craving something sweet and chocolatey!
Check out our Frozen Desserts feed where you'll find tons of recipes like this Vegan Peanut Butter And Banana Chocolate Nice Cream Bars by @marinadwrightand Ruby Chocolate Strawberry Swirl Ice Cream Bars by @littleepicurean!
Jump to Section
- Recipe Card
Serves or Makes: 12
Recipe Card
ingredients
- 2 1/4 cup heavy cream
- 1 1/2 cups whole milk
- 7 ounces granulated sugar
- 6 large egg yolks
- 2 teaspoons almond extract
- 3 tablepoons instant espresso powder
Method
Step 1
In a medium/large pot over medium heat, combine the heavy cream and whole milk.
Step 2
In a small bowl whisk together the granulated sugar and egg yolks until they have gotten a touch paler and more voluminous.
Step 3
Once the cream has just come to a boil (right as it starts to get foamy on the sides/top), temper the egg mixture but adding a small amount of the hot milk/cream and whisking vigorously. Continue doing this a couple of times until the egg mixture is hot.
Step 4
Transfer the egg mixture to the pot and continue to cook over medium heat until the temperature is held above 190 degrees Fahrenheit for 5 minutes or the mixture has visibly gotten a little thicker and the air bubbles on the surface have disappeared. (Once it has thickened, remove it from the heat, overheating can cause it so separate)
Step 5
Transfer the ice cream base to a heatproof bowl, whisk in the instant espresso powder and almond extract. Chill in the fridge overnight.
Step 6
Churn the ice cream according to the ice cream maker's instructions and fit silicone ice cream bar molds with wooden sticks.
Step 7
Once the ice cream is done churning, scoop it into each cavity of your molds, scrape it flush with a small offset spatula.
Step 8
Transfer the molds to the freezer for a few hours.
Step 9
Near the end of the freezing time, melt the chocolate and coconut oil over a double boiler. Transfer the chocolate coating to a tall glass that will fit your ice cream bar molds.
Step 10
Once the coating has cooled to 90 degrees Fahrenheit (32 Celcius), removed the ice cream bars from their molds and dip each one in the chocolate coating, shaking off all excess before resting them on a baking sheet lined with parchment paper.
Step 11
Transfer the bars to the freezer until set and enjoy!