Equipment
Ingredients
Mocha Base
- 397 g sweetened condensed milk, room temperature
- 45 g unsweetened cocoa powder, sifted
- 15 g instant espresso powder
- 10 ml vanilla extract
Cream
- 480 ml heavy whipping cream, cold
Nutrition (per serving)
Method
Sift the cocoa powder into a large mixing bowl to remove any lumps.
Add the sweetened condensed milk, instant espresso powder, and vanilla extract to the sifted cocoa. Whisk thoroughly until a thick, smooth chocolate-coffee syrup forms.
In a separate medium mixing bowl, use a hand mixer to whip the cold heavy whipping cream until stiff peaks form.
Scoop about one-third of the whipped cream into the heavy mocha syrup and gently fold it in using a rubber spatula to lighten the base. Add the remaining whipped cream and gently fold until no white streaks remain.
Transfer the mixture into a metal loaf pan. Smooth the top with the spatula.
Press a piece of plastic wrap directly against the surface of the ice cream to prevent freezer burn. Freeze at -18°C/0°F for at least 8 hours, or until completely firm.
Chef's Notes
- Sifting the cocoa powder is completely non-negotiable. Unsweetened cocoa has a tendency to clump, and those clumps will not break down during the folding process.
- Using Dutch-processed cocoa powder yields a darker, more chocolate-forward profile and a mellower finish than natural cocoa powder, perfectly complementing the espresso.
- The alcohol in the vanilla extract slightly lowers the freezing point of the mixture, which actually helps keep the no-churn ice cream scoopable.
- If your instant espresso powder is very coarse, you can crush it into a finer dust using the back of a spoon before adding it to the condensed milk.
Storage
Freezer: 1 month — Keep tightly sealed with plastic wrap touching the surface to prevent ice crystals.
