Jump To Recipe

Upon waking each morning, my first thought is coffee, and lots of it. The introvert in me is fairly incapable of functioning pre-caffè americano, smooth and black. Though I dearly wish ice cream was an acceptable breakfast, I welcome a scoop or two of espresso chocolate ice cream during the warm and drowsy afternoon hours.

Espresso Chocolate Ice Cream

Smooth and creamy with a bold espresso flavor tempered by cream and sugar, each scoop is flecked with chocolate. Served up in chocolate dipped waffle cones, this ice cream is the best way to get your shot of coffee!

Espresso Chocolate Ice Cream


Espresso Chocolate Ice Cream

  • Yield: 6 cups


Ice Cream

  • 1 Tbsp instant espresso (recommended: Starbucks Via)
  • 1 Tbsp boiling water
  • 2 1/2 Tbsp cornstarch
  • 4 cups half-and-half, divided
  • 3/4 cup plus 2 Tbsp sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1 Tbsp vodka
  • 2 oz semisweet chocolate, finely chopped

Dipped Cones

  • 2/3 cup semisweet chocolate chips
  • 2 tsp coconut oil
  • 8 waffle cones


  1. Dissolve espresso in boiling water, and set aside to cool slightly. Whisk together cornstarch and 1/4 cup half-and-half in a small bowl; set aside. Combine remaining half-and-half, sugar, salt, vanilla and vodka in a heavy saucepan over medium heat, whisking in espresso. Whisk in reserved cornstarch mixture and bring to a boil over medium heat, whisking constantly. Cook until mixture resembles a thick milk shake and coats the back of a spoon. Remove from heat and cover with plastic wrap, pressing directly on the surface of the mixture. Cool to room temperature, then chill for 6 hours in the refrigerator.
  2. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Add chocolate in the final minute of freezing. Spoon mixture into a freezer-safe container and freeze overnight until firm.
  3. For the dipped cones, combine chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Line a rimmed baking sheet with parchment paper. Dip cones into chocolate and place on baking sheet to freeze until set, about 15 minutes.


The vodka prevents the ice cream from freezing too firmly.


  • Serving Size: 1/2 cup
  • Calories: 190
  • Carbohydrates: 23

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

Desserts for You



Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. It’s a toss up between coffee and peppermint stick for my favorite ice cream. I think your espresso-chocolate might even usurp them both!!!

  2. Ugh yes, a fellow Americano twin- isn’t it just the best way to drink your caffeine? All the strength of black coffee, but it’s espresso, so it’s just BETTER. This ice cream looks amazing- I wish it were acceptable to eat this for breakfast 😉

  3. Laura! What? Ice cream is not an acceptable breakfast? Oh man…I love ice cream and eat it all year round. And while I admit that I would not be ashamed to eat this for breakfast, I bet it makes a perfect afternoon pick me up! Pinning and sharing! 🙂