Mocha Ice Cream
- 3/4 cup sugar
- 2 tablespoons instant espresso powder or instant coffee crystals
- 2 tablespoons unsweetened cocoa powder
- 1 cup whole milk
- 2 cups whipping cream
- 1 teaspoon vanilla
In medium bowl thoroughly combine sugar, espresso powder and unsweetened cocoa powder. Add milk, stirring until sugar dissolves.
Whisk cream and vanilla into milk mixture. Cover and refrigerate for 2 to 24 hours or until very cold.
Stir cream mixture. Pour into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions. Transfer to covered food storage container. Freeze at least 2 hours before serving.
Photography by Jenn Fillenworth of www.JennyWiththeGoodEats.com
*These values are approximate. Per serving, based on a 2,000 Calorie diet.