Mocha Ice Cream
- Total Time
- 30 minutes, plus 8 hours’ chilling time
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 3 cups
- 1square (½ ounce) unsweetened chocolate
- 1cup sweetened condensed milk
- 1cup undiluted cold-brewed coffee (see recipe)
- ½cup heavy cream, chilled
- ¼teaspoon vanilla extract or bean paste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
248 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 5 grams protein; 74 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Melt chocolate in a double boiler or heat-resistant bowl set over a saucepan of simmering water. Add condensed milk and stir for 5 minutes. Add cold-brewed coffee and mix well. Chill.
- Step 2
Whip cream, add vanilla and fold into chilled chocolate mixture. Pour into an airtight container and chill in freezer for an hour.
- Step 3
Churn cold mixture in an ice cream maker according to manufacturer’s instructions. Pour into an airtight container and freeze until hard. The ice cream will keep for up to a week in the freezer.
Private Notes
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Cooking Notes
Laurie
Loved this! I used chilled decaf espresso instead of cold-brewed coffee. Double boiler not necessary. I just combined chocolate and condensed milk in Creuset saucepan and it was fine.
Laurie
Most recently I added some Kahlua and it was wonderful.
Ann Olszewski
A nicely balanced flavor, neither chocolate or coffee dominates. I didn't have cold-brewed, so used strong coffee refrigerated over night. Has a light texture, reminiscent of soft serve.
AJ in SD
Far too sweet. Next time I’ll try much less condensed milk.
David
Delicious and easy -- kept in a plastic container in the freezer for weeks and maintained perfect ice cream texture. I used concentrated espresso powder mixed as directed with added cocoa powder substituted for the unsweetened chocolate. Followed the rest of the recipe correctly. Used a Whynter counter top ice cream maker. EXCELLENT flavor, outstanding consistency, remarkable all around.
barbara
This was delicious! I made it to serve with banana bread to friends and everyone had an additional helping of the ice cream. I made it in my cusinart maker without problems. Wasn’t sure how much to whip the dream, so I took it to soft peaks. Also I didn’t have time for cold brew coffee so I used a cup straight from the coffee maker since it was mixing with the warm chocolate and milk anyway.
susan
I was a bit confused with the folding step because the volume of liquid was way higher than the cream; I feared that I overmixed it trying to get it more blended, but I just the ice cream maker run a bit longer. I used the coffee from my Toddy Cold Brewer - this is what coffee ice cream should taste like!
Andy
Adding water (in the form of coffee) encourages iciness rather than smoothness in the resulting ice cream. Try brewing your coffee in 1 cup milk rather than water, for more creaminess.
KM
Great taste. The texture was not as creamy as custard-based ice cream. We got tiny balls of frozen cream mixed in with the mocha. Might try a cold brew with cream or an alcohol-based coffee extract next time.
Jbtomo
2nd tasting accompanied with yummy noises, was a serious statement, REPEAT ASAP, but don’t change a thing. Again, added extra vanilla extract and 1 Tablespoon of Midnight Kahlua! No ice crystals, just sighs of enjoyment!
Jbtomo
Churning as I type in my el-cheap I. C. machine. Added extra homemade vanilla extract made w/vodka to curtail icy crystals from forming. Next time will attempt to cut down on the sweet taste of the condensed milk! Still yummy! Jbb
Chat
This came out of our ice cream maker as a really delicious soft-serve! The flavor is like an affogato and it is divine! However, it hardens like a rock upon freezing afterwards, unlike the other custard-based ice cream recipes.
Lydia
I’m def making this today! I’m going to add some cinnamon too
Tracy
I don't have an ice cream machine so I made this using these steps:
http://www.davidlebovitz.com/making-ice-crea-1/
Cecilia
Absolutely Delicious! Used Trader Joe's Coffee Concentrate, came out perfect!!
Ana
Any advice if you don't have an ice cream maker? This recipe sounds delicious
Laurie
Loved this! I used chilled decaf espresso instead of cold-brewed coffee. Double boiler not necessary. I just combined chocolate and condensed milk in Creuset saucepan and it was fine.
Laurie
Most recently I added some Kahlua and it was wonderful.
Ann Olszewski
A nicely balanced flavor, neither chocolate or coffee dominates. I didn't have cold-brewed, so used strong coffee refrigerated over night. Has a light texture, reminiscent of soft serve.
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