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.