Easy Chocolate Ice Cream

Combine the espresso powder and hot water in a small bowl and mix until dissolved. In the microwave, heat the chocolate, sweetened condensed milk and coffee mixture. It takes about 1 minute but check every 10 seconds and stir. Once chocolate is melted, add your vanilla, nuts and salt. Let mixture cool.

With an electric mixture, beat heavy cream on medium to high speed for about 2 minutes. You want soft peaks. Whisk one third of the cream into the chocolate mixture. Fold the remaining whipped cream into the chocolate mixture until incorporated. Freeze in an airtight container for at least 6 hours, until firm, or up to 2 weeks.

Makes about 1 quart.

(Recipe adapted from Cook’s Country.)