2 c. whipping cream
1 (14-oz.) can sweetened condensed milk
1 T. espresso powder
1 T. Hershey’s Special Dark Cocoa
1 T. hot water
1 T. brandy
1 t. vanilla extract
½ c. crushed Ladyfingers
¼ c. roughly chopped milk chocolate
Beat cream on medium speed using the whisk attachment of your stand or handheld mixer until stiff peaks form. Lower the speed and slowly pour in the condensed milk. Turn speed to medium/high and whip until mixture is thick and stiff peaks have formed a second time.
In a small bowl or custard cup, place espresso powder and cocoa, and stir together. Pour hot water over the top and stir to dissolve. To this mixture add brandy and vanilla extract; set aside.
Add coffee/cocoa mixture and mix on medium speed until uniformly tan in color. Fold in crushed ladyfingers and chopped chocolate.
Pour into a 1½-quart container, seal, and freeze for six hours or overnight.