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Espresso Stracciatella Ice Cream

This Espresso Stracciatella Ice Cream is a rich and creamy dream - bold espresso ice cream swirled with delicate shards of dark chocolate for the most indulgent and sophisticated frozen treat. It's the perfect grown-up dessert for coffee and chocolate lovers that is surprisingly simple to make right in your own kitchen!
Course Dessert, Ice Cream
Cuisine American
Keyword espresso stracciatella ice cream, homemade ice cream, KitchenAid Ice Cream recipes
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 6 hours
Total Time 6 hours 55 minutes
Servings 8 servings
Calories 499kcal
Author Sue Ringsdorf

Ingredients

  • 2 cups whole milk
  • 2 cups heavy cream
  • 4 large egg yolks
  • 1 cup granulated sugar
  • 2 Tablespoons espresso powder
  • 1 Tablespoon vanilla extract
  • pinch of salt
  • 6 oz. dark chocolate

Instructions

  • Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F – using a digital thermometer. (Do not boil.) 
    When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar and espresso powder. Heat mixture back to 165 degrees, whisking frequently. 
    4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 2 cups heavy cream, 2 Tablespoons espresso powder
  • Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe
    NOTE: While it’s not required to strain every homemade ice cream recipe, I normally do it in order to get the smoothest consistency.
  • Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, vanilla extract, and salt. Whisk until well combined.
    1 Tablespoon vanilla extract, pinch of salt
  • Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.
  • Prep chocolate. Right before churning the ice cream, combine chopped chocolate and two teaspoons of butter in a saucepan. Heat over medium-low heat until melted, stirring frequently.
    Pour chocolate mixture into a small bag. (I place the bag in a drinking glass to make it easier.) Secure end with a clip and then place in a glass of warm water until ready to use. This will keep the chocolate melty.
    6 oz. dark chocolate
  • Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
    You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
  • Drizzle chocolate. During the last few minutes of churning, snip a small opening in the corner of the bag and slowly drizzle the melted chocolate in a thin, steady stream directly into the churning ice cream. The cold ice cream instantly sets the chocolate into those beautiful, delicate shards – and that is exactly what you are going for!
  • Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides.
  • Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
  • Serve. Add scoops of espresso stracciatella ice cream to cones or individual serving bowls or cones.

Notes

Tips for making homemade ice cream using a KitchenAid Attachment:

  • Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
  • Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
  • Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
  • Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
  • Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Nutrition

Calories: 499kcal | Carbohydrates: 41g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 48mg | Potassium: 356mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1104IU | Vitamin C: 0.4mg | Calcium: 143mg | Iron: 3mg