A happy Thursday to all! First of all, the giveaway ended last night and you are probably wondering who the winner is. Well – drumroll please – the winner is… Hannah G.!

Congrats!!! I know you’ll enjoy the subscription to Land of Nosh and of course, who doesn’t love Target??

(Check back tomorrow to see who’s ice cream combination idea will make it to the blog!) 

Now on to my final (for now, bwahaha…) ice cream recipe – I hope you’ve enjoyed these as much as I enjoy making and sharing them!

Mint Espresso Ice Cream | Sempre DolceThe summer days are setting in and triple digits (or what feels like triple digits) are here.

This summer, thanks to all the spring rain, had proved to be a very tame and mild one until recently.

The weather was such that sometimes I almost felt like I was on the east coast.

Mint Espresso Ice Cream | Sempre DolceI have had the fortune to fly east in the summer a couple of times and let me tell you, 90° or not, it’s not heat like we know it here in Texas. It’s so funny too, because people act like it’s sweltering. Are you kidding me? Fly down here for a few days and bask in this sun!

IMG_1947 I own a very light summer sweater which is a very dumb thing to own for living here, (I don’t know what I was thinking) but I thought would be the perfect garment for living in cooler climates. So of course one year I toted it up to Connecticut (where my cousin and her family were living at the time) happy that I would finally have a chance to wear it in the way it was supposed to be worn. On the day I’m wearing it however, one of the neighbors (also a friend to my cousin and her family) was walking about the neighborhood and dropped in for a little visit; she got the biggest kick out of my wearing that sweater! What? I thought it was the perfect climate!

Mint Espresso Ice Cream | Sempre DolceOh, how I wish my cousins still lived in Connecticut! One of the homes they were renting while waiting on renovations to their new old home (does that make sense?) was right on the water – I mean, literally on the water (the picture below was taken from that house). There was a patio and then the rest of the “backyard” was water… and boats. It was the coolest place – the afore mentioned neighbor (she was very sweet) told me how to find sea glass, and now with a very modest collection, I am very thankful. (although, I won’t mention that my little cousin found a lot of it…)

Noank, CT | Sempre Dolce

Sea Glass | Sempre DolceNow that I’ve reminisced, how’s your summer going? Are you sweltering or do you just think your sweltering? (come on, I’ve been in the east in summer, at least you have cool mornings and nights to look forward to! ;)

In hot weather one just can’t beat the use of mint to refresh and cool down with. Actually, I love mint at all times of the year, but it’s just extra refreshing in summer.

Since mint ice cream is seriously one of my favorites it should then be no surprise that my last no-churn combination is Espresso Mint! or mint espresso, which ever you prefer…

Mint Espresso Ice Cream | Sempre DolceThe lowdown:  Mint (okaay, technically it’s peppermint) ice cream with crushed chocolate covered espresso beans is the perfect addition to your summer – be caffeinated  and cool at the same time!  ;^D

Mint Espresso Ice Cream
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Ingredients

  • 1 C. chocolate covered espresso beans
  • 2 C. (1pint) heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 1/2 tsp. peppermint extract
  • green food coloring, optional (I used 6 drops)
  • For optional ganache swirl (see note below!)4 oz (1/4 C.) semi sweet chocolate chips
  • 4 oz (1/4 C.) heavy cream (heavy whipping cream works as well)

Instructions

  1. Crush espresso beans in a food processor (or in a plastic bag using a meat tenderizer) until desired size. (It all depends on how much crunch you like - these beans are pretty crunchy!) Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer), beat whipping cream until stiff peaks form.
  3. Meanwhile, stir together sweetened condensed milk and peppermint extract.
  4. Fold in whipped cream until thoroughly combined.
  5. Stir in food coloring, if using.
  6. Pour into a (2 quart) freezer safe container and freeze until soft serve consistency - you can also freeze until completely frozen and then thaw to soft serve consistency.
  7. Once it reaches this point, stir in chopped espresso beans.
  8. If you are adding the ganache swirl, do this now. (DIRECTIONS A LITTLE FURTHER DOWN)
  9. Return to freezer and freeze until firm, about 8 hours or overnight.
  10. For the ganacheHeat the cream in a small microwavable bowl for about 30 seconds on high, or until it is just beginning to simmer; make sure not to allow the cream to boil over.
  11. Add chocolate to cream and let it stand for 1 minute.
  12. Whisk together until mixture is smooth.
  13. To add into ice cream, pour half of ganache on top and swirl with a knife until incorporated. Be careful not to over swirl or else you will have chocolate ice cream... wait a minute, is that a bad thing??
  14. Reserve remaining ganache (store in fridge) for serving over ice cream.

Notes

As you can see from my pictures, I added a ganache swirl to the ice cream (yummy!). If you would like to do the same, I've included the directions in the recipe - enjoy! WARNING: this ice cream has been known to keep a few of us up at night, so don't eat it too late!!

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https://sempre-dolce.com/give-me-some-java-mint-ice-cream/

Mint Espresso Ice Cream | Sempre Dolce

 

Lexi
4 Comments

4 comments on “Give Me Some Mint Java! Ice Cream”

  1. Oh man...this looks SO good! I'm a big fan of mint and espresso, so this java mint ice cream sounds right up my alley! I am loving this no-churn recipes...they look delectable and so easy to do. And wow, your cousins' temporary view was amazing!!

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