Mocha Ice Cream

Gather the ingredients  -  * Heavy whipping cream * Sweetened condensed milk * Mini chocolate chips * Instant espresso powder * Water

– Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. – Start  on low speed and gradually work up to high speed, beating the cream  until it becomes thick and forms stiff peaks - about 2 minutes.

– In a small bowl, stir together the instant espresso powder and hot water until no lumps remain.  Set aside. - Add the sweetened condensed milk and espresso mixture and fold them into the cream gently.

Next, add the mini chocolate chips and fold them in.

Transfer the mixture to a loaf pan and wrap it tightly with plastic wrap.

– Place it in the freezer for at least 12 hours. – Scoop and serve with your favorite toppings.  Store wrapped in the freezer for up to three weeks.

Full recipe at