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  1. Whisk or mix together the milk, sugar, espresso powder, and cocoa until the sugar has dissolved. Stir in the heavy cream and vanilla.

  2. Freeze in an ice cream maker according to the manufacturer's directions.

  3. Stir the cookie bits into the soft ice cream and serve immediately. Or freeze for longer storage; see "tips," below.

  4. Don't have an ice cream maker? Simply pour the chilled mocha cream into a bowl, place the bowl in the freezer, uncovered, and stir the cream every hour. After about 4 hours or so, it'll be soft-serve consistency. Continue to stir and freeze until it's the consistency you like. While it won't be as creamy as churned ice cream, it'll be absolutely delicious. 

Tips from our Bakers

  • For firm ice cream rather than soft-serve, transfer the churned ice cream to a covered container and place in the freezer for 2 to 3 hours, until ice cream is as hard as you like it. Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15 to 20 minutes or so before serving, if it's been in the freezer longer than a few hours.

  • To keep ice cream from freezing rock-hard in the freezer, stir a couple of tablespoons of vodka, coffee-flavored liqueur, or your favorite spirit into the churned ice cream before placing it in the freezer. The alcohol will keep it nicely scoopable indefinitely.

  • Our thanks to the Cuisinart company, whose ice cream machine booklet inspired this recipe.