Cappuccinos are one of Helena’s all time favorite coffee drinks! So she’s celebrating national cappuccino day by making her own ice cream version and sweetening it up with chocolate and whipped cream.

INGREDIENTS

1 cup whole milk
3/4 cup granulated sugar
pinch of salt
2 cups heavy cream
2 tablespoons instant coffee
1 bar of dark chocolate, roughly chopped
1 tsp pure vanilla extract
1 tsp ground cinnamon
Whipped cream and chocolate sauce for garnish

DIRECTIONS

In a mixing bowl, use a hand mixer on low or a whisk to combine milk, sugar, salt, and instant coffee. Then, stir in heavy cream, vanilla, cinnamon, and most of the dark chocolate.
Cover and refrigerate 4 hours, or overnight.
Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 25 minutes. The ice cream will have a soft, creamy texture.
Place in a freezer-safe container and freeze for at least 4 hours or overnight.
Remove from freezer about 15 minutes before serving.
Garnish and serve with remaining chocolate pieces, whipped cream, and chocolate drizzle! Enjoy!

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