EGGLESS MOCHA ICE CREAM

This ice cream is super rich and dense, full of chocolate and espresso flavor. Best of all, it doesn’t require a mixer!

Yield: 1 Quart

INGREDIENTS

2 tbsp instant espresso
2 tbsp water
4 oz chopped chocolate
1/2 cup sweetened condensed milk
1/16 tsp cayenne pepper (ground)
2 tsp vanilla extract or vanilla paste
Pinch of salt
1 1/2 cups heavy cream

INSTRUCTIONS

In the bowl of your stand mixer add the heavy cream and refrigerate in the bowl until ready to use.

In a 3 quart microwaveable bowl add the water and espresso, microwave for 15 seconds. Remove and stir. Add in the chopped chocolate and condensed milk. Microwave for 20 seconds, stir. If the chocolate is still not all melted and combined, microwave in 10 second intervals stirring between each until the chocolate is smooth. Add in the ground pepper and vanilla.

Place the bowl of chocolate over an ice bath and keep mixing until it is cool but not cold. Slowly stir as to not mix in any extra air. Once the chocolate mix is cool remove from the ice bath and set aside.

Remove the now cold stand mixer bowl and cream and whisk on medium until the cream has come to a soft peak stage, do not over whip. Note: If your cream starts to look like frosting or butter you have taken it too far and need to start over.

Note
Once your cream is at the soft peak stage, stir in 1/3 of the cream into the chocolate mixture to lighten it up. After that is incorporated add 1/2 of the remaining cream to the chocolate and fold in gently. Once incorporated fold in the remaining cream and pour into a 9″x13″ cake pan (with lid) in an even layer. Cover with lid and place in freezer for at least 6 hours. You can transfer to an air tight plastic container with lid after 6 hours to store for an extended amount of time.