I truly believe you can never have too much ice cream. It doesn’t matter if a nor’easter is blowing in snow along with a sub-zero wind chill—I’ll still crave a scoop of creamy goodness to finish off my day. Luckily, Brian feels exactly the same way. We whipped up the decadent flavor below last year, and have been dreaming about it since then. We plan to make another batch this weekend. You should join us!
Espresso Hot Chocolate Ice Cream
Makes about 1 quart
- 1/4 cup unsweetened cocoa powder
- 1/2 cup hot chocolate mix (such as Silly Cow Farms)
- 1/3 cup dark brown sugar
- 1 tablespoon instant espresso powder
- 1 cup heavy cream
- 2 cups milk
- 1 3.5 ounce dark chocolate bar with cocoa nibs (such as Valrhona), roughly chopped
1. In a large bowl combine the cocoa powder, hot chocolate mix, brown sugar and espresso powder. Whisk to remove any lumps, add heavy cream and continue whisking for 1 to 2 minutes or until foamy. Pour in milk and whisk for 1 minute more. Cover with plastic wrap (so plastic is touching the milk and cream mixture) and chill in the fridge for 1 to 2 hours.
2. Once chilled, pour mix into an ice cream machine and churn until nearly finished. Once you think you have about 5 minutes remaining, add the candy bar pieces and continue to let the ice cream maker do its thing. When complete, transfer to a freezer-proof container and freeze for 2 to 4 hours or more.
SWWU Tip: This recipe works best with an ice cream maker (or an attachment for your stand mixer). We have the Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker. It’s easy to use and doesn’ t take up a lot of storage space.