Decadent Mocha Ice Cream
Recipe Type: Dessert, Ice Cream
Serves: 1 quart
This no-churn ice cream can is made with homemade sweetened condensed milk that will show up any store-bought can and blow any other mocha espresso ice cream out of the water.
  • 2 cups heavy cream
  • 2 tablespoons instant espresso powder (I use Medaglia D'Oro)
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla
  • Pinch of sea salt
  • 1 recipe maple-sweetened condensed milk, cooled (recipe below) or 1 cup store-bought sweetened condensed milk
Maple-Sweetened Condensed Milk (Yields 1¼ cups)
  • 1 cup maple syrup
  • 3 cups whole milk
  • Pinch of sea salt
Sweetened Condensed Milk
  1. Whisk all the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Reduce the heat slightly so the mixture simmers gently. Cook for about 1½ hours, stirring frequently and skimming the curds off the top (don't worry about getting every last one, just the larger ones). The sweetened condensed milk is ready when it's nice and thick (when you drag a spoon through, the trail left should remain for a few seconds). Cool to room temperature and then refrigerate for up to a week. The condensed milk needs to be at room temperature or cooler when you use it to make ice cream.
Ice Cream
  1. Beat all ingredients in a stand mixer until nice and thick, almost like a custard or mousse. Transfer to a freezer-safe container, cover, and freeze for at least 6 hours. Scoop and enjoy!
Recipe by Honest Cooking at