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