Easy recipe for chocolate coffee ice cream (mocha) without ice cream maker.
A divine summer dessert with dark chocolate, espresso and no eggs.
This deep dark, fudgy, no-churn chocolate ice cream was on the top of my favorite summer desserts. But that was until I tried this homemade ice cream with chocolate-coffee flavor, which literally checks all the boxes:
- It has a creamy texture with almost a soft-serve consistency and it's without any ice crystals.
- It has a DELICIOUS chocolate taste which is complemented by subtle coffee notes.
- It's a very easy recipe and it's made without an ice cream machine.
- It's made without egg yolks (or eggs) so it's suitable for those with egg allergies.
Don't think that this ice cream is only for the coffee lovers. Everyone who loves chocolate will adore it.
For a smoother flavor, freshly brewed espresso coffee was used instead of instant espresso powder and good quality dark chocolate was used instead of cocoa powder.
If you want to use espresso powder you can see how to do that in the "Substitutions" section and if you wan to make a mocha ice cream with cocoa powder instead of chocolate I tell you how to do that in the "Variations" paragraph.
To make this homemade mocha ice cream you'll need the following simple ingredients:
- Dark chocolate 60-70% cocoa solids.
- Heavy cream, 35% fat (also known as whipping cream)
- Freshly brewed espresso coffee
- Honey or maple syrup
- Sweetened condensed milk
- A pinch of salt
- Whiskey (optional)
- Vanilla extract (optional)
Step 1. Melt the chocolate:
Pour half a cup of the heavy cream to a medium saucepan and heat over medium heat until it starts to boil (you can also heat it in a microwave oven using a suitable bowl).
Remove from the heat and add the chopped chocolate. Let the chocolate sit for 1 minute and then stir with a spatula until it melts completely and the mixture is smooth.
Step 2. Add the coffee:
Add the espresso coffee, the honey, the whiskey and the vanilla extract and stir to combine.
Then, transfer the chocolate mixture to a large bowl.
Step 3. Make the ice cream base:
Add the rest of the cold heavy cream and the sweetened condensed milk. Mix well with a spatula and chill in the fridge for 2 hours or until very cold.
Step 4. Whip the mixture:
Using an electric mixer (or a stand mixer with the whisk attachment), whip the ice cream base until it is fluffy, lighter in color and stiff peaks form (about 5-8 minutes).
Step 5. Freeze:
Pour the mixture to a freezer-safe container and cover the surface with plastic wrap making sure that the wrap touches the surface of the ice cream. Freeze for at least 6 hours or overnight for better results.
Only half a cup of cream is heated because that's enough for the chocolate to melt. In addition, keeping the rest of the cream cold, reduces the time which the ice cream base needs to chill in the fridge.
Instead of freshly brewed espresso coffee you can use 2 tablespoons of espresso powder mixed in ¼ cup or 60ml of hot water (instant coffee granules will also work).
Alternatively you can also add ¼ cup or 60ml of strong coffee from your coffee maker but the coffee flavor will not be as pronounced.
You can replace the honey with glucose syrup, maple syrup or corn syrup.
If you don't have whiskey you can use any coffee liqueur, brandy, or vodka. If you want it alcohol-free just omit the alcohol.
Without the alcohol it will still be a very creamy ice cream with smooth texture, but you may have to let it sit at room temperature for 5-10 minutes before serving for easier scooping.
Double chocolate mocha ice cream: Add a cup of mini chocolate chips, chocolate shavings or finely chopped dark chocolate.
You can also pour ½ a cup of chocolate syrup or chocolate sauce to the mixture just before freezing it. Stir the syrup/sauce very lightly with a spatula to create a marbled effect (you don't want to stir it for too long because if the syrup gets incorporated into the mixture the ice cream may never set completely).
Caramel mocha ice cream: Instead of sweetened condensed milk you can use caramelized sweetened condensed milk. This will give extra caramel notes to the ice cream.
Caramel chips and caramel sauce or syrup can also be slightly stirred into the final mixture.
Easiest mocha ice cream with cocoa powder: If you prefer to use cocoa powder instead of chocolate then you can make this one-step coffee ice cream (also a no-churn recipe) and add 2-3 tablespoons of Dutch processed cocoa powder to the rest of the ingredients.
This chocolate coffee ice cream will last in the freezer for at least 1 month. To keep any odors away, make sure that it is stored inside an airtight container or a loaf pan that is tightly wrapped with plastic wrap.
This is a perfect dessert even when served plain. If you want to add something extra, keep in mind that mocha pairs very well with chocolate and chocolate-based desserts.
It will also go well with caramel-based foods, roasted nuts and even strawberries. Here are some accompaniment ideas:
No-churn chocolate coffee ice cream (mocha ice cream)
- 1 hand mixer
- 1 bar dark chocolate 60-70% cocoa, chopped (3.5 oz / 100 grams)
- 2 cups heavy cream, 35% fat (500 grams)
- 2 shots freshly brewed espresso coffee (¼ cup or 60ml)
- 2 tablespoons honey or corn syrup or maple syrup (40 grams)
- 1 can sweetened condensed milk (14 oz or 400 grams)
- A pinch of salt
- 2 tablespoons whiskey or coffee liqueur (30 grams)
- 1 teaspoon vanilla extract (5 grams)
- Melt the chocolate: Transfer half a cup of the heavy cream to a small saucepan and bring to a boil (you can also heat it in a microwave oven using a microwave-safe bowl).Remove from the heat and add the chopped chocolate. Let the mixture sit for 1 minute and stir until the chocolate melts and the mixture is smooth.
- Add the coffee: Add the espresso coffee, the honey, the coffee liqueur and the vanilla extract. Stir to combine and transfer the chocolate mixture to a large bowl.
- Make the ice cream base: Add the rest of the heavy cream, the sweetened condensed milk and the salt. Mix well with a spatula and chill in the fridge for 2 hours or until very cold.
- Whip: Whip the ice cream mixture with an electric hand mixer (a stand mixer with the whisk attachment will also do) on high speed until light and fluffy and stiff peaks form.
- Freeze: Transfer to a freezer-safe container and cover the surface with plastic wrap making sure that the wrap touches the surface of the ice cream. Freeze for at least 6 hours or overnight for better results.
Mocha is the flavor you get when you combine chocolate with coffee.
A mocha coffee is a coffee which is usually made with espresso, chocolate powder or chocolate syrup, and milk or cream.
A mocha dessert is a dessert with is made with cocoa powder or chocolate and has some kind of coffee added.
Yes, for an ice cream to be named mocha, it must have coffee and chocolate.
If you're worried about the caffeine, you can use decaf coffee to make mocha ice cream.