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Recipes

Chocolate Espresso Ice Cream

  • 1/2 cup Heavy Cream
  • 1/4 cup Ricotta Cheese
  • 1/2 cup Coconut Milk
  • 1 packet Coffee Blocks
  • 2 tbsp. Cocoa Powder
  1. Place Coffee Blocks in microwave safe bowl add 2 tbsp. water and microwave for 45-50 seconds.
  2. Mix all ingrideints in medium sized bowl.
  3. Place your bowl into the freezer to chill for about 1-2 hours, stirring occasionally. If you’ve got an ice cream maker, feel free to churn the ice cream according to the manufacturer’s instructions.