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Ingredients

1 teaspoon instant espresso powder 1 tablespoon water ½ cup sweetened condensed milk 4 ounces dark bittersweet chocolate, chopped ½ teaspoon vanilla extract 1 pinch salt 1 pint cold heavy whipping cream

Nutrition Info

343 calories carbohydrate: 20.6 g cholesterol: 88.7 mg fat: 28.3 g fiber: 0.9 g protein: 3.5 g saturatedFat: 15.5 g servingSize: - sodium: 67.2 mg sugar: 17.2 g transFat: : - unsaturatedFat: : -

Dissolve espresso powder into water in a bowl.
Combine espresso mixture, condensed milk, chocolate, vanilla extract, and salt in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
Beat heavy whipping cream using an electric mixer in a mixing bowl until soft peaks form and cream is fluffy but not firm, 1 to 3 minutes. Fold 1/3 of the whipped cream into the chocolate mixture to lighten it. Fold in remaining cream until thoroughly combined.
Pour entire mixture into a 1-quart container. Place plastic wrap directly on top of the ice cream to keep it from getting icy. Cover the container and freeze 8 hours to overnight.

8 servings

A smooth, rich, and easy chocolate no-churn ice cream with a hint of espresso flavor. Incredibly easy to make!