Even though it takes some preparation, these tasty onion rings are worth it because they make a great appetizer or side dish. You can therefore prepare fried onion rings at home without having to go to a restaurant; all you need is a little knowledge and some companions to share them with!
| Prep Time: | 10 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
Ingredients
- 2 cups heavy whipping cream
- 1 ½ cups whole milk
- ¾ cup white sugar
- ½ cup brewed espresso, chilled
- ¼ cup chocolate syrup
- ¾ cup cocoa roast almonds, chopped
- 4 ounces dark chocolate, chopped
Instructions
- Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled, about 30 minutes.
- Pour chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches “soft-serve” consistency, about 20 minutes.
- Stir in almonds and dark chocolate. Serve soft ice cream immediately.
- For best results, ice cream should ripen in the freezer for at least 2 hours or overnight. Follow the directions through Step 3, then transfer ice cream to a 1- to 2-quart lidded plastic container. Cover the surface with plastic wrap, seal, and freeze.
- If possible, do not add the nut and chocolate mixture until the end of the ice cream process as it becomes thicker. This allows the solids to mix throughout the ice cream without collecting in the bottom. Otherwise, you may save them as a topping when you’re ready to serve. If you prefer a strong espresso flavor, reduce the milk to 1 1/4 cups and add in one more shot of espresso.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 36 mg |
| Sugars | 17 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
we like it – we make it with dried milk, cream and half and half. works for us
Made the recipe; liked the flavor, although it could use more of an espresso flavor. Will increase it by adding some espresso powder to it, when next I make it again.
It was to sweet for my family. I used less sugar and instant coffee the second time and it was good.
We made no changes and absolutely loved it! We had it for a birthday and then only a few weeks later when the next birthday came along it was requested again. Yum, yum!
Will definitely make again. Substituted half & half for milk and cream (had lots to get rid of). Added the extra shot of espresso suggested by OP (like lots of coffee flavor) reduced sugar by 1/3 and mixed 2 Tbsp cocoa powder in the sugar (like my chocolate dark) and I still would have liked more flavor. Heavy cream would probably have helped a lot (ours was a little icy) and I might try heating the cocoa in a little melted butter first. This is a great base to experiment from.
Häägen Dazs eat your heart out! This recipe is absolutely fantastic!!!! My hubby doesn’t like “busy” Icecream, but he can’t get enough of this one! I bought an Icecream maker 2 weeks ago and have made this deliciousness 3 times already! I followed the recipe exactly as written. Wouldn’t change a thing! I highly recommend this easy and scrumptious recipe! Thanks DogsboroDave!
This was my 1st attempt and it turned out really good! I mixed it in my KitchenAid Ice Cream Maker for 20 minutes and it thickened up and filled it up to the brim. I scooped it out and put them in dishes that went straight into the freezer…to enjoy tonight. 🙂 Oh…I did not add the almonds nor the chocolate pieces for my 1st attempt. My husband isn’t fond of “things” in his ice cream. But I anticipate adding some dark chocolate slices in it for me another time. 🙂
I made two changes: I used dark chocolate syrup and plain almonds since I could not find cocoa roasted almonds in our local stores. This recipe is terrific. When ice cream socials season comes around, this is what I’m requested to bring.
I wanted to love this recipe, but it was the first treat I made in my ice cream maker that didn’t turn out. I’ve never had this problem before. After a spin through the ice cream maker according to the manufacturer’s directions (30 min.), it was just as soupy as when it was poured in. So I transferred it to a stainless steel bowl and decided I would put it in the freezer and stir it periodically, adding the nuts and chocolate bits when thick enough. After a few hours, no change. When I was getting ready for bed, I checked one last time for the night and it had some ice crystals so I added the nuts and chocolate bits. The next morning, it was finally in a better state. The thing is, the texture was very crystal-y and it melted VERY quickly once served. It’s too bad because the flavors are fantastic, but the crystal-y texture and time to solidify just stink. Not worth making again. What a shame.
This was delicious! I made this for an ice cream social and won first prize with this recipe. I didn’t have espresso so I used strong, brewed coffee. This recipe doubled is perfect for a 4 quart ice cream maker.