top of page

Mocha Chip Ice Cream

(by Shari Garmise)


(no machine needed)


14 oz. sweetened condensed milk

1/2 c. unsweetened cocoa powder

2 T. espresso powder

1 t. vanilla extract

pinch of salt

1 pt. heavy cream

1/2 c. semi-sweet chocolate chips


Chill a metal bread pan (you can also use ice cube trays)

Whisk together condensed milk, cocoa powder, espresso powder, vanilla, and salt.

In another bowl, whip heavy cream with a mixer on medium-high until peaks form.

Fold half the heavy cream into the bowl with the other ingredients.

When combined, fold into the bowl with the remaining cream until fully combined.

Pour mixture in the chilled pan. Cover and freeze for two hours.

Remove pan from freezer, swirl in the chocolate chips, cover, and freeze for at least 3 more hours.


(Read Getting to Yes, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Baked Alaska

(by Connie Meyer) For the brownies: 2/3 c. butter 4 oz. Baker’s unsweetened chocolate 1 1/3 c. all-purpose flour 1 t. baking powder 1/2 t. salt 4 eggs 2 c. white sugar 2 t. vanilla For the meringue:

 
 
 
French Toast with American Cheese

(by Christie Chapman) sliced bread (sandwich kind is fine) 1 egg whole milk salt American cheese slices (“singles” in Kraft parlance) butter or margarine, enough to grease a frying pan maple syrup opt

 
 
 
Green Bean Casserole

(by Jenna Dutcher) 1 can Cream of Mushroom soup (reduced salt) 2 cans French-Style Green Beans 1 family-size container of French’s Crispy Fried Onions salt and pepper to taste Preheat oven to 350 F.

 
 
 

Comments

bottom of page