Ice Cream Hack #1: Espresso & Mint Ice Cream

I love coffee. I love chocolate. I love mint.

My three favorite foods are cheese, bacon, and ice cream. When I’m trying to be creative but taking the easy way out, I love to take vanilla ice cream and hack it to create my very own flavor.

In the first installment of my Ice Cream Hack series, I’m making a chocolate covered espresso mint ice cream WITH a fab espresso chocolate shell.

All of these recipes have a shell on them, because it reminds me of childhood. I have the fondest memories eating ice cream and pouring the magic chocolate shell on top (remember, the bottle with the turtle on it?! Oh the good old days!) so I wanted to re-create that childhood experience for these recipes too!

Espresso & Mint Ice Cream with.CAPS

Dark Chocolate and Espresso Magic Shell

INGREDIENTS:

Ice Cream:

1 cup chocolate covered espresso beans, crushed
1 pint vanilla ice cream
1/4 cup fresh mint leaves, chiffonade (cut into thin strips)
1 teaspoon mint extract

Dark chocolate and espresso magic shell:

1/2 cup chocolate covered espresso beans, crushed
1 cup dark chocolate chips
1/2 tablespoons coconut oil

STEPS:

MAKE THE ICE CREAM: Remove vanilla ice cream from the freezer and let it soften a bit, about 5-10 minutes.
In a medium bowl combine crushed chocolate espresso beans, ice cream, mint leaves, mint extract.
Return ice cream to the freezer and chill for 2-3 hours or up to overnight.
MAKE THE MAGIC SHELL: In a microwave safe bowl, combine 1/2 cup crushed chocolate covered espresso beans, chocolate chips, coconut oil. Microwave in 30 second intervals, stirring in between, until melted.
Be careful with your chocolate, as it can easily burn.
ASSEMBLE: Scoop ice cream onto a cone of your choice, drizzle chocolate shell over the top, garnish with fresh mint. Watch as the shell magically hardens and enjoy!