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

(by Tywanna Gardner) 1 lb. collard greens, rinsed and stemmed 1 lb. smoked turkey necks or smoked pork 1 t. pepper optional: pinch of baking soda optional: packet of collard greens seasoning Put all i

(by Patricia Fieldsteel) Even though I live in France, I still have an American fondness for cranberries with poultry. This recipe takes under ten minutes and will keep in the refrigerator in a tightl

(by Patricia Fieldsteel) My favorite feast in a frying pan is one inspired by Melissa Clark of The New York Times. It’s easy, versatile, and beyond delicious. The ingredients are simple and must be hi

bottom of page