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Dutch Chocolate, Kahlúa & Luxardo Cherry Ice Cream with Espresso Chocolate Chip Cookies

Ice Cream


4 Egg Yolks

4oz/100g Caster Sugar* see below

10oz/300ml Milk

10oz/300ml Heavy Cream

4oz/100g Dutch Cocoa Powder or Dark Chocolate

2oz/50g Luxardo Maraschino Cherries cut in half

1Tbs Kahlua

* Caster Sugar is finer than American Granulated Sugar. I put the sugar in a food processor with a chopping blade & run it for about 30 seconds. In a pinch, regular sugar will work.


  1. Pour Milk into saucepan & slowly heat until almost boiling, then remove from the heat. Do not let it boil.

  2. Mix together the sugar & the egg yolks. Add the milk & stir well.

  3. Return to the mixture to the pan. Stir constantly while gently heating until it has thickened enough so a film forms on the back of a wooden spoon that you can run your finger through & it leaves the line. Do not let it boil or it will separate. Remove from heat.

  4. While mixture is still warm mix in Cocoa Powder or Dark Chocolate. Let Cool.

  5. Once cool, add Heavy Cream & Kahlua.

  6. Turn on ice cream maker & pour in mixture. As ice cream begins to form (5-10 minutes) add Luxardo Cherries. See optional step below.

  7. When Ice Cream is ready (about 15-20 mins total) transfer to bowl & let freeze until set.


If you prefer your Ice Cream a little softer or if you plan to freeze it for several days before serving, add an egg white to the mixture as it begins to freeze in the ice cream maker.

Espresso Chocolate Chip Cookies


1 and 3/4 cups plain/all-purpose flour

1/4 cup Cocoa Powder

1 and 1/2 tsp Baking Powder

1 tsp Baking Soda

2 tsp Cornstarch

1/4 tsp Salt

1 stick Unsalted Butter, melted

1/2 cup Sugar

1/4 cup Light Brown Sugar

1 large Egg

4 Tbs Espresso Powder divided

2 Tbs hot water

1 cup (175g) chocolate chips, and some extra for topping


  1. Preheat the oven to 350F and line a baking tray with a silicone mat. Set aside.

  2. Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules. Set aside.

  3. Whisk together the butter and sugars until combined. Add the egg, and mix until combined.

  4. Dissolve the remaining 2 tablespoons of espresso powder in the hot water, then add to the wet ingredients, and mix until combined.

  5. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

  6. Using a cookie scoop roll the dough into 1.5oz balls, about 24 balls, place on the prepared baking tray, and press the extra chocolate chips on top.

  7. Bake for 10 - 12 minutes. Do not over-bake. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

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