The creamiest & easiest no-churn chocolate espresso mousse ice cream! 🍫☕️

Name: The creamiest & easiest no-churn chocolate espresso mousse ice cream! 🍫☕️
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 0.5 cup Eggland’s Best Liquid Egg Whites; 2 cup heavy cream; 1 tsp vanilla extract; 3 tbsp instant espresso powder; 1 cup granulated sugar; 5 tbsp dutch-process cocoa powder; shaved dark chocolate; fresh raspberries

15 mins prepServes 8

I know everyone loves a pie on Thanksgiving, but I’m a chocolate girl and need to have something chocalatey on the table after every meal, so for Thanksgiving this year, I’m making this EXTRA creamy chocolate espresso mousse ice cream. The key to making this ice cream super fluffy & creamy is @egglandsbest egg whites! They’re such a great hack, especially while hosting for the holidays because who has time to sit there and separate eggs (while inadvertently fishing out eggshells🙄)–not me!! And don’t worry, Eggland’s Best Egg Whites are pasteurized, so they’re safe to eat raw!

8 servings

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Instructions

1. In a metal bowl, beat the egg whites with a hand mixer or stand mixer until you form soft peaks. 
2. 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.
3. Gently fold the egg white mixture into the chocolate cream mixture.
4. Pour into a container and freeze overnight or for at least 4 hours. 
5. To serve, scoop each serving into small bowls and garnish with fresh raspberries and dark chocolate shavings.

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The creamiest & easiest no-churn chocolate espresso mousse ice cream! 🍫☕️

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