Mocha Ice Cream
Mocha – for those who refuse to choose between chocolate and coffee. This rich and creamy ice cream is eggless, scoop-able, perfect.
This is a “Philadelphia-style” ice cream – there are no eggs or egg yolks used in the recipe, so the true flavor of your ice cream can really shine through. Sweetened condensed milk is used in place of the egg yolks so the ice cream will still be creamy and rich. And a little corn syrup ensures the ice cream won’t become icy or rock hard.
Makes about 1.5 quarts.
- 480 ml (2 cups) half & half
- 15 g (2 tablespoons) Dutch-processed cocoa powder
- 8 g (2 tablespoons) espresso powder
- 480 ml (2 cups) heavy cream
- 1 can (397 g or 14-ounce) sweetened condensed milk
- 60 ml (1/4 cup) corn syrup
- 15 ml (1 tablespoon) vanilla extract
- 1.5 g (1/4 teaspoon) sea salt
- Ice cream maker
- 1 1/2 or 2-quart container, like a loaf pan
1. Do ahead:
– Freeze the ice cream maker canister and the ice cream container at least 24 hours before preparing the mocha ice cream base.
2. Heat the half & half with the cocoa and espresso powder.
– Pour the half & half into a medium saucepan over medium heat.
– Whisk in the cocoa and espresso powder.
– Heat until the mixture is steaming, but not boiling.
3. Stir in the remaining ingredients.
– Stir in the heavy cream, sweetened condensed milk, corn syrup, vanilla and salt until combined.
4. Cool and then chill the mocha ice cream base.
– Let cool to room temperature, then cover with plastic wrap and chill in the refrigerator overnight and up to 3 days.
5. Churn the mocha ice cream.
– Give the mocha ice cream base a stir and then pour into the ice cream maker.
– Churn for 25 minutes. (Follow the manufacturer’s instructions.)
- The ice cream will be like very soft “soft-serve” when done. Do not over churn or the ice cream will turn into butter.
6. Freeze the mocha ice cream 4 to 6 hours.
– Spread the churned mocha ice cream into pre-chilled ice cream containers.
– Cover with plastic wrap making full contact with the surface of the mocha ice cream.
– Freeze for 4 to 6 hours until hardened to your liking before serving.
About this recipe
Coffee and chocolate compliment each other wonderfully in ice cream, both dark and bitter, then mellowed in cool, sweet creaminess. Not too dark, not too light. Perfect for grown-ups and children alike.
Make your mocha ice cream sweeter by adding chopped white chocolate, toffee bits or mini-marshmallows. Make it darker by topping it with chopped dark chocolate, chocolate-coated espresso beans or dusting it with more cocoa powder. Or just dress it up by drizzling on some Homemade “Magic Shell” Chocolate Topping (Recipe coming soon), sprinkling on some chopped Oreos, toasted sliced almonds or even salted macadamias. Yum.
- Try these other flavors, too. Creamy Lemon Ice Cream, Brown Butter “Crack” Pie Ice Cream and Salted Caramel Ice Cream.
Here are 4 helpful tips:
1) Everything must be cold, cold, cold!
– Keeping everything at its coldest will ensure your mocha ice cream is as fluffy as it can be.
- Freeze the ice cream maker’s canister at least 24 hours. Your ice cream will never churn to its fluffiest unless the canister is absolutely frozen through.
- Freeze the container where you will be keeping your mocha ice cream at least the night before. That way your fluffy, just-churned ice cream won’t melt and liquify from being placed in a room temperature container.
- Chill your ice cream base at least overnight. (Although 24 hours is best.) This not only ensures your ice cream base is t its coldest, it also allows the flavors to meld and develop.
2) About the cocoa and the espresso powder:
– Because the cocoa and espresso powder are the stars of your mocha ice cream, be sure to use brands that you love.
- Dutch-processed cocoa will say “Dutch-processed” on the package. It is darker and less acidic than “Natural” cocoa and will have a deeper, darker flavor.
- Espresso powder has a deeper, richer and smoother flavor than instant coffee. But if you choose to use instant coffee, use one that you love or try to find one that is “dark roast”.
3) Why sweetened condensed milk?
– Sweetened condensed milk is often seen as a “shortcut” in ice cream as a replacement for the egg yolks. But it’s more than that. I often choose to use sweetened condensed milk when I want the flavors of the ice cream to shine on their own, unmuted by the egg yolks, but without losing the creaminess. In this ice cream, we get the full richness of the cocoa and coffee.
4) Why the corn syrup?
– A little bit of corn syrup in your ice cream base is undetectable and will prevent the formation of ice crystals. This will help keep your ice cream smooth, creamy and scoop-able down to the last scoop.