Last May we got my mom an ice cream maker for her birthday. Best decision ever! Since then, we’ve made ice cream on a weekly basis. So far, our favorites have been mint, coffee, and apple pie ice cream. They were all so good and the perfect treat over the summer. Although, I don’t like to restrict ice cream to one season—I can eat it all year long 🙂
This recipe came about two days ago. All I knew was I was craving some ice cream, I just didn’t know what kind to make. I decided to go with our trusty coffee recipe. My mom spied some hot cocoa packs on the counter and we both agreed it would be a good addition to the ice cream. How can you go wrong with chocolate and coffee? It’s nothing fancy, but the result tasted like a delicious mocha. I hope you enjoy! 🙂
1 cup milk
2/3 cup sugar
1 tablespoon vanilla
2 cups heavy whipping cream
Dash of salt
3 teaspoons instant espresso
1 packet (1.25 oz) dark chocolate hot cocoa pack (I used Swiss Miss® Dark Chocolate)
In a medium bowl, mix the sugar, hot cocoa, salt and espresso in the milk until dissolved (tip: sometimes instant espresso can become clumpy if it’s gotten too wet, so just measure it out and grind it in a coffee grinder for a minute. Works like a charm!) Stir in the cream and vanilla until combined. At this point you can chill the mixture for a couple of hours, but we just go ahead and start churning. Churn according to ice cream manufacturer’s instruction and then freeze 4 hours or overnight, depending on how firm you want your ice cream.
Recipe adapted from the Cuisinart® Recipe Booklet that we got with our Cuisinart® Ice Cream Maker.