Equipment
- 1 stand mixer or hand mixer
- 1 large bowl
- 1 medium bowl
Ingredients
- 120 mL espresso, hot (or hot water)*
- 52 grams black cocoa powder, any cocoa powder works
- 480 mL heavy whipping cream, cold
- 396 grams sweetened condensed milk
- tiny pinch fine sea salt
- 1 Tbsp vanilla bean paste
- flakey sea salt
Method
- Draw the espresso (or hot water) and mix it with the cocoa powder to bloom. Stir until it's well combined and smooth. Set aside to cool (can refrigerate).
- Place the heavy whipping cream in the bowl of a stand mixer (or a large bowl with an electric mixer) and beat it at medium speed until it starts to thicken (so it doesn't splash). Increase the speed to high and beat just until it forms stiff peaks.480 mL heavy whipping cream cold
- Add the sweetened condensed milk, vanilla bean paste and salt and beat again just until it's fully combined.396 grams sweetened condensed milk, tiny pinch fine sea salt, 1 Tbsp vanilla bean paste
- Add the cooled espresso and cocoa mixture and mix just until it's fully combined.120 mL espresso hot (or hot water)*, 52 grams black cocoa powder any cocoa powder works
- Spread the ice cream into a two quart freezer safe container or an (8x3 baking pan or a 9x5 loaf pan).
- Cover the pan with a lid, plastic wrap or foil and place it in the freezer for at least 8 hours or overnight. Serve with a pinch of flakey sea salt.flakey sea salt
Notes
*if you don't have an espresso machine, you can just use plain hot water or add 1-2 Tbsp of espresso powder to it to give it even more flavor.
Nutrition
Calories: 253kcalCarbohydrates: 21gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 54mgPotassium: 199mgFiber: 1gSugar: 20gVitamin A: 680IUVitamin C: 1mgCalcium: 123mgIron: 0.4mg