No ice cream machine is needed to make this rich, creamy, delicious ice cream. Freeze it in mason jars for easy individual servings to grab, serve, and eat.
1 teaspoon instant coffee or espresso powder
1 tablespoon hot water
4 oz. bittersweet chocolate, finely chopped
1/2 cup canned sweetened condensed milk
1/2 teaspoon vanilla extract
pinch of salt
1-1/4 cups cold heavy cream
In small bowl, stir instant coffee/espresso and hot water and let sit until dissolved--approx. 5 minutes. In a large microwave-safe bowl, combine chocolate, sweetened condensed milk, vanilla, salt, and dissolved coffee mixture. Microwave at full power for 10 seconds. Stop and stir. Continue microwaving and stirring in 10 second intervals just until melted, about 1 minute total. Let cool. In separate bowl, whip the cream with an electric mixer until soft peaks form. Add 1/3 of whipped cream to the chocolate mixture and whisk until well combined. Add the remaining whipped cream to the chocolate mixture, and gently fold it in until well combined. Spoon mixture into a single large container or individual jars or bowls. Cover and freeze for at least 6 hours and up to 2 weeks. TIP: If ice cream won't be eaten the same day, once it's frozen, remove container(s) from freezer, cover surface with parchment paper, and return to freezer. This will keep the surface fresh.
Add toppings, if desired: whipped cream, shaved chocolate, chopped nuts, fudge or caramel sauce, fruit, etc.