Delicious No Churn Ice Cream with Joy the Baker

<p>Nothing is better in summer than some delicious, creamy, fudgy ice cream. The only thing that can improve it is being able to make it yourself. In this episode, Joy the Baker cooks her way through the perfect summer treat which you can whip up in no time at all.</p><p><strong>Recipe</strong><br />Makes 3 cups</p><p>1 (14-ounce) can sweetened condensed milk</p><p>1 teaspoon vanilla extract</p><p>1/4 teaspoon kosher salt</p><p>2 tablespoons instant espresso powder</p><p>2 tablespoons espresso liquor (optional) </p><p>2 ounces cream cheese, softened to room temperature</p><p>2 cups heavy cream</p><p>1/2 - 3/4 cup fudge (store-bought or recipe that follows)</p><p> </p><p><strong>Mocha Hot Fudge Sauce</strong></p><p>Makes 11/2 cups</p><ul><li>1/4 cup unsweetened Dutch-processed cocoa powder</li><li>1/3 cup packed dark brown sugar</li><li>1/2 cup light corn syrup</li><li>2/3 cup heavy cream</li><li>1/4 teaspoon salt</li><li>6 ounces good bittersweet chocolate (not unsweetened), finely chopped</li><li>2 tablespoon unsalted butter, cup into 4 cubes</li><li>1 teaspoon vanilla extract</li><li>1 teaspoon instant espresso powder</li><li>1 tablespoon hot water</li></ul><p> </p><p><strong>Mocha Hot Fudge Sauce </strong></p><ol><li>In a medium saucepan over medium heat,  stir together cocoa powder, brown sugar, corn syrup, heavy cream, salt and half of the chopped chocolate. Stir until chocolate is melted.  Cook mixture at a simmer, stirring occasionally, for 5 minutes.</li><li>In a small bowl, dissolve the espresso powder in hot water.</li><li>Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla.  Stir until smooth.  Cool slightly before serving.</li><li>Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over low heat, stirring to serve after it’s been chilled.</li></ol><p><strong>No Churn Coffee Fudge Ripple Ice Cream </strong></p><ol><li>In a medium bowl whisk together sweetened condensed milk, vanilla, salt, instant espresso powder and espresso liquor