Balsamic Cherry Espresso Cocoa Ice Cream

This recipe for espresso cocoa ice cream with a balsamic cherry swirl combines rich mocha flavors with a tangy-sweet cherry compote. The espresso and cocoa ice cream base can be made with or without an ice cream maker, while the balsamic cherry sauce is cooked on the stovetop to bring out the fruit's flavor. 

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 Prepare the ice cream base: In a large bowl, whisk together the condensed milk, espresso powder, cocoa powder, vanilla, and salt until smooth.

Step 2

2 Whip the cream: In a separate large bowl, use a hand mixer or stand mixer to beat the heavy whipping cream until stiff peaks form.

Step 3

3 Combine mixtures: Gently fold about one cup of the whipped cream into the condensed milk mixture to lighten it, then fold in the remaining whipped cream until just combined.

Step 4

4 Chill and freeze: Pour the ice cream mixture into a freezer-safe container. Freeze for at least 6 hours, or until firm.

Step 5

For the balsamic cherry swirl, Combine ingredients: In a saucepan, add the cherries, sugar, and balsamic vinegar. Stir gently to combine.

Step 6

For the balsamic cherry swirl, simmer the mixture: Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook, stirring occasionally, for 10–15 minutes, or until the sauce has thickened and the cherries are soft.

Step 7

Cool the balsamic cherry mixture completely: Remove from the heat and let the sauce cool completely before using.

Step 8

1 Soften the ice cream: Let the frozen ice cream base soften slightly at room temperature for 5–10 minutes.

Step 9

2 Add the swirl: Add spoonfuls of the cooled balsamic cherry sauce to the ice cream. Use a knife or spatula to gently swirl it in.

Step 10

3 Refreeze: Return the ice cream to the freezer for at least 1–2 hours to firm back up.

Step 11

4 Serve: Scoop and enjoy, with an extra drizzle of the balsamic cherry sauce on top if you like.