Equipment
Ingredients
Ice Cream Base
- 480 ml heavy whipping cream, cold
- 396 g sweetened condensed milk
- 45 g unsweetened cocoa powder, sifted
- 10 g instant espresso powder
- 15 ml vanilla extract
Nutrition (per serving)
Method
In a medium mixing bowl, combine the sweetened condensed milk, sifted unsweetened cocoa powder, instant espresso powder, and vanilla extract. Whisk vigorously until the mixture is completely smooth, thick, and homogeneous.
In a separate large mixing bowl, use a hand mixer to whip the cold heavy whipping cream until stiff peaks form.
Add a large dollop of the whipped cream into the thick mocha mixture and stir it in to lighten the base. Then, gently fold the entire mocha mixture into the remaining whipped cream using a rubber spatula. Fold carefully to maintain the aeration of the whipped cream, lifting from the bottom and folding over the top until no streaks remain.
Transfer the aerated ice cream mixture into a freezer-safe container or a 9x5-inch loaf pan. Smooth the top into an even layer with the spatula.
Cover the surface directly with plastic wrap, pressing it gently against the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours, preferably overnight, until thoroughly firm.
Chef's Notes
- Dissolving the espresso powder in the vanilla extract before adding it to the condensed milk can help ensure it incorporates flawlessly without lumps.
- Always start with well-chilled heavy cream and, if possible, a chilled mixing bowl to achieve maximum volume and stability when whipping.
- Sifting the cocoa powder is non-negotiable; unsweetened cocoa powder is notorious for holding tight clumps that will disrupt the smooth texture of the finished dessert.
- For a deeper, more intense coffee flavor, you can increase the espresso powder up to 15g, but balance it carefully as it can introduce unwanted bitterness.
Storage
Freezer: 1 month — Store in an airtight container with plastic wrap pressed directly against the surface to prevent ice crystals.
