No-Churn Espresso Mousse Ice Cream
Easy, rich, no-churn Espresso Mousse Ice Cream using Eggland's Best Liquid Egg Whites!
Ingredients
1/2 cup Eggland’s Best Liquid Egg Whites
2 cups heavy cream
1 tsp vanilla extract
3 tbsp instant espresso powder
1 cup granulated sugar
5 tbsp dutch-process cocoa powder
Garnish with shaved dark chocolate and fresh raspberries
Preparation
- In a metal bowl, beat the egg whites with a hand mixer or stand mixer until you form soft peaks.
- In a separate bowl, add heavy cream, vanilla extract, cocoa powder, and espresso powder. Beat with a mixer until soft peaks form, then slowly add in the sugar.
- Gently fold the egg white mixture into the chocolate cream mixture.
- Pour into a container and freeze overnight or for at least 4 hours.
- To serve, scoop each serving into small bowls and garnish with fresh raspberries.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 319 kcal |
| Fat | 18 g |
| Saturated Fat | 11 g |
| Cholesterol | 34 mg |
| Sodium | 30 mg |
| Carbohydrates | 51 g |
| Dietary Fiber | 19 g |
| Protein | 13 g |
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