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Export 7 ingredients for grocery delivery
Step 1
Warm ¼th cup milk in a microwave, stir in the instant coffee until mixed well. Let it cool to room temperature before proceeding.
Step 2
In a big bowl, whisk remaining ¾ cup milk, cocoa, sugar, salt, vanilla extract, coffee mixture until dissolved and smooth.
Step 3
Stir in the heavy cream and mix well.
Step 4
Rest the bowl in the fridge for at least 1 hour or overnight.
Step 5
Process the mixture in your ice cream maker according to the manufacturer’s instructions.
Step 6
Once the ice cream maker stops churning, the ice cream is done. Mine was done in 25 minutes in the Cuisinart.
Step 7
You can enjoy it right away as a soft serve or store it in a good quality freezer-safe ice cream box.
Step 8
If freezing for later then let it stand for 10 minutes at room temperature at the time of serving. Then scoop it.
Step 9
Mix them together and heat in a microwave-safe bowl on 50% power for 1 minute. Stir and heat again if not melted.
Step 10
Alternatively, cook in a small saucepan on low heat stirring often. The sauce should be smooth and lump-free.
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