You will need


For the chocolate ganache:

Place the double cream into a small pan over medium heat and add the dark chocolate chips. Keep mixing gently until the chocolate chips have melted and the mixture looks smooth and glossy. Take it off the heat and let it sit for 1 minute. Add the espresso shot or the instant espresso powder, then whisk until well combined. Your ganache is ready! Let it cool down to room temperature.

For the non churn mocha ice cream:

In a large bowl, add the double cream and whisk until stiff peaks are formed. Gently fold in the condensed milk, the espresso shot and sieve in the cocoa powder. Mix gently until completely combined.

Pour half of the mixture into a 9×5 airtight container, then drizzle 1/4 of the chocolate ganache on top. Using a spatula, or a knife, swirl the ganache, creating lovely chocolate swirls in the ice cream mix. Repeat the final step with the second container. Cover both containers and place them into the freezer for at least 6 hours.

If you want to make this a bit alcoholic and slightly more like a tiramisu ice cream, add 2-3 tbsp of chocolate or espresso liqueur when you mix the ingredients with the double cream peaks. It's a match made in heaven!