Mocha Brownie Ice Cream

Prep time: 20 mins | Freeze time: 6+ hours

The Base: 2 cups heavy whipping cream (cold), 1 can (14 oz) sweetened condensed milk, 1.5 tbsp instant espresso powder, and 1 tsp vanilla extract.
The Mix-ins: 1 cup fudgy brownie bites (store-bought or homemade) and ½ cup semi-sweet chocolate chips.
The Topping: Chocolate fudge sauce or melted dark chocolate.

Prepare the Coffee Flavor: In a small bowl, whisk the instant espresso powder with the vanilla extract until the powder is completely dissolved. This ensures no grainy texture in your scoops.
Whip the Cream: In a large chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form. Be careful not to over-beat, or it will turn into butter!
Fold and Combine: Gently pour the sweetened condensed milk and the espresso mixture into the whipped cream. Use a spatula to fold them together. Do this slowly to keep the air in the mixture; this creates that light, creamy texture without an ice cream machine.
Add the Texture: Once combined, gently fold in your brownie bites and chocolate chips.
Freeze: Transfer the mixture into a loaf pan or an airtight container. Smooth the top and drizzle a little extra chocolate sauce over it. Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals. Freeze for at least 6 hours.
Serve: Let the container sit at room temperature for 5 minutes before scooping. Serve in a chilled glass and top with a generous drizzle of chocolate fudge.