Coffee Espresso Ice Cream

Method

1. 1

   Dissolve the espresso

   Dissolve espresso powder in hot water to make a concentrated shot. Let cool to room temperature.

   
2. 2

   Make the base

   Stir the cooled espresso and vanilla extract into the condensed milk until fully combined.

   
3. 3

   Whip the cream

   Whip the heavy cream to stiff peaks in a chilled bowl.

   
4. 4

   Fold together

   Fold the espresso base into the whipped cream gently until fully combined.

   
5. 5

   Add chocolate and freeze

   Fold in chopped dark chocolate if using. Pour into a container, press cling wrap onto the surface, and freeze for 6 hours.

   
6. 6

   Serve

   Scoop into chilled glasses and serve with a dusting of cocoa powder or a chocolate-covered espresso bean.