RECIPE PREP: Chill the metal bowl and whip from a stand mixer in the freezer for 25 minutes.

1. Stir espresso powder into hot water until there are no lumps. Set it aside to cool. Note: For less texture and a smoother mouthfeel, completely dissolve espresso in hot water. Or you can leave this ingredient out and replace it with an additional tablespoon of vanilla extract or 2 tablespoons coffee liqueur.
2. Add cold heavy whipping cream to the chilled bowl of the stand mixer fitted with metal whip attachment. Start whipping on low speed. Gradually work up to high speed, whipping the cream for about 2 minutes until it becomes thick and forms stiff peaks. 
3. Remove the mixing bowl from the stand mixer. Add sweetened condensed milk, vanilla extract, and cooled espresso to the bowl. With a rubber spatula, gently fold them into the whipped cream until combined. Don’t overmix. 
4. Add in the mini chocolate chips. Lightly, gently, fold them into the mixture until distributed throughout.
5. With a rubber spatula, transfer the ice cream mixture to a 1.25-pound loaf pan or a silicone ice cream container. Wrap the top tightly with a double layer of plastic wrap plus 1 layer of foil. Put loaf pan in the freezer for 12 hours so ice cream can set. (It’ll have a soft-serve consistency after 4 hours.) 

HOW TO ENJOY: Scoop and serve ice cream in vanilla wafer cones or waffle cones, or serve in small dishes with spoons. If desired, add hot fudge, whipped cream and a cherry!