Espresso and Chocolate Hazelnut Ice Cream

In a large bowl mix together the heavy whipping cream, espresso powder and salt. Using a hand mixer, whisk till soft peaks form. Add in the sweetened condensed milk and whisk again till light and fluffy- should come together in about 3-5 minutes.

To your 9x5 bread pan add about 1/3 of the ice cream base. Then swirl in desired amount of Gooey Spread- making sure to leave enough for the next layer and for the top. Sprinkle in 1/2 a crumbled graham cracker. Using a butter knife swirl this together lightly. Then repeat these steps till ice cream base is gone. Top with more Gooey Spread and graham crackers. Cover with a lid or plastic wrap and freeze for at least 8 hours. Scoop and serve in a cone and enjoy!