Homemade Mocha Ice Cream

1. Put a mixing bowl and beater attachments in the freezer to get them really cold. I let mine chill for about 20 minutes.

2. In a small saucepan, add the condensed milk and heat over medium-high. Then add the coffee and stir to combine thoroughly. Add the chocolate and whisk until it’s all melted. Remove from the heat and cover the pan. I put mine in the fridge to cool more quickly because I’m impatient.

3. When the chocolate mixture is cooled to at least room temperature, take the bowl and beaters out of the freezer. Put the cream into the bowl and beat until stiff peaks form.

4. Pour the chocolate mixture into the whipped cream. It will sink straight to the bottom of the bowl but carefully fold it into the cream. Don’t stir too vigorously. When it’s all combined either cover and freeze it in the bowl, or pour it into a glass baking dish like I did. Freeze for at least 4 hours or until solid. Enjoy!