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Before you jump to No-churn Espresso Chocolate Ice Cream recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Eating Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to no-churn espresso chocolate ice cream recipe. You can cook no-churn espresso chocolate ice cream using 5 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to prepare No-churn Espresso Chocolate Ice Cream:
- Get 2 cups (500 ml) milk
- Take 1-2 tbsp espresso powder, adjusted to your taste (skip this if you only want chocolate ice cream)
- You need 1/4 cup (25 g) cocoa powder
- Get 2/3 cup (134 g) granulated sugar
- You need 1 cup (250 ml) whipping cream, very cold
Steps to make No-churn Espresso Chocolate Ice Cream:
- In a medium sauce pan, whisk cocoa powder, milk, espresso powder (if using) and sugar together until sugar's fully dissolved. Simmer the mixture on medium heat (do not let it vigorously boiled). Stir continuously until it is thickened and reduced by half. Remove from heat. Leave to cool completely. Stir occasionally while cooling.
- In a mixing bowl, beat the cold whipping cream on medium speed until soft peak. Pour chocolate mixture into the bowl, beat at low speed until well combined. You should get soft serve at this step.
- Transfer into a freezer safe container. Use a spatula to flatten the surface. Keep in freezer for at least 7 hours before serving.
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