A creamy coffee ice cream with rich, aromatic coffee flavor and dark chocolate flecks, offering a perfect balance of sweet and bitter.
Ingredients
Scale:
2 cups heavy cream
1 cup sweetened condensed milk
1 tablespoon instant espresso powder
1 teaspoon pure vanilla extract
4 ounces dark chocolate (70% cacao), finely chopped
Instructions
Prepare the Base: In a large bowl, whisk together the sweetened condensed milk, espresso powder, and vanilla extract until the espresso powder is fully dissolved and the mixture is smooth.
Whip the Cream: In a separate bowl, use an electric mixer to whip the heavy cream on medium-high speed until stiff peaks form. Be careful not to over-whip.
Combine Mixtures: Gently fold the whipped cream into the espresso mixture, being careful to maintain the light, airy texture.
Add Chocolate Flecks: Fold in the finely chopped dark chocolate, distributing it evenly throughout the mixture.
Freeze: Transfer the mixture into a loaf pan or airtight container. Smooth the top with a spatula and cover with plastic wrap or a lid. Freeze for at least 6 hours or overnight, until firm.
