1. Mix the instant espresso powder with hot water, combine/mix until the powder is fully dissolved. Allow the mixture to completely cool.

2. In a medium sized mixing bowl, add the heavy whipping cream. Using a standing or handheld mixer with whisk attachment(s).Proceed to whip the heavy whipping cream until it begins to thicken, once thickened add the completely cooled espresso mixture. Continue to whip the espresso and heavy cream mixture on high until stiff peaks begin to form, about 2 minutes.

3. Once peaks are formed turn off mixer and set aside, using a rubber spatula fold in the condensed milk and chopped chocolate until fully combined.

4. Empty the contents into a freezer-safe container (I use a loaf pan to initially freeze the ice cream), smooth out the top. Place some more chocolate morsels on top if you like. Cover and place in the freezer for 5-6 hours, or until firm enough to scoop!

Enjoy!

Note(s):  

*Store for up to 2 weeks in an airtight covered container in the freezer.

*You can use instant coffee as well, but the flavor will be milder than if you use instant espresso powder.