No-churn chocolate coffee ice cream (mocha ice cream)
Easy recipe for chocolate coffee ice cream (mocha) without ice cream maker. A divine summer dessert with dark chocolate, espresso and no eggs.
Servings: 22 scoops
Calories: 171kcal
Equipment
- 1 hand mixer
Ingredients
- 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
- Optional:
- 2 tablespoons whiskey or coffee liqueur (30 grams)
- 1 teaspoon vanilla extract (5 grams)
Instructions
- 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.
Notes
The chocolate should melt completely when you add it to the hot cream. However, if it doesn't, return the saucepan to the stove and heat gently for a few minutes. You can also use an immersion blender to make a smooth mixture.
For the easiest mocha ice cream with cocoa powder make this one-step coffee ice cream recipe and add 2-3 tablespoons (12-18 grams) of sifted Dutch processed cocoa powder to the ingredients.
This ice cream will almost have a soft serve consistency the first day. If it becomes a bit harder after a few days (especially if you don't add the alcohol) let it sit at room temperature for 10 minutes before serving, to make it easier to scoop.
1 scoop is approximately ¼ cup or 60ml.
Nutrition
Calories: 171kcal
