Chocolate Espresso Ice Cream
1/2 cup Heavy Cream
1/4 cup Ricotta Cheese
1/2 cup Coconut Milk
1 packet Coffee Blocks (Get It: Coffee Blocks)
2 tbsp. Cocoa Powder
- Place Coffee Blocks in microwave safe bowl add 2 tbsp. water and microwave for 45-50 seconds.
- Mix all ingrideints in medium sized bowl.
- Place your bowl into the freezer to chill for about 1-2 hours, stirring occasionally. If you’ve got an ice cream maker, feel free to churn the ice cream according to the manufacturer’s instructions.