Creamy, bold, and perfectly chocolatey — this mocha coffee ice cream delivers rich coffee flavor with a smooth chocolate swirl. No fancy machine needed if you don’t have one — just pure frozen bliss!
🍨 Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 2 tbsp instant coffee granules (or espresso powder)
- 1/4 cup hot water
- 1/3 cup cocoa powder
- 1/2 cup semi-sweet chocolate chips (optional, for extra texture)
- 1 tsp vanilla extract
👩🍳 Instructions
Prepare the Coffee Mixture:
Dissolve the instant coffee and cocoa powder in the hot water.
Let cool slightly.
Make the Ice Cream Base:
In a large bowl, whip the heavy cream until stiff peaks form.
In another bowl, mix the sweetened condensed milk, vanilla extract, and the cooled mocha mixture.
Gently fold the whipped cream into the mocha mixture until smooth and combined.
If using, fold in the chocolate chips.
Freeze:
Pour the mixture into a loaf pan or freezer-safe container.
Smooth the top, cover with plastic wrap, and freeze for at least 6 hours or until firm.
✨ To Serve:
Scoop into bowls or cones and drizzle with extra chocolate syrup for a mocha sundae vibe.
Sprinkle with a few chocolate-covered coffee beans for a fancy touch!
Want a vegan version with coconut cream and almond milk? 🌿🍫
PrintMocha Coffee Ice Cream
- Total Time: 5 minutes
- Yield: 4 1x
Description
Creamy, bold, and perfectly chocolatey — this mocha coffee ice cream delivers rich coffee flavor with a smooth chocolate swirl. No fancy machine needed if you don’t have one — just pure frozen bliss!
Ingredients
-
2 cups heavy cream
-
1 cup sweetened condensed milk
-
2 tbsp instant coffee granules (or espresso powder)
-
1/4 cup hot water
-
1/3 cup cocoa powder
-
1/2 cup semi-sweet chocolate chips (optional, for extra texture)
-
1 tsp vanilla extract
Instructions
Dissolve the instant coffee and cocoa powder in the hot water.
Let cool slightly.
In a large bowl, whip the heavy cream until stiff peaks form.
In another bowl, mix the sweetened condensed milk, vanilla extract, and the cooled mocha mixture.
Gently fold the whipped cream into the mocha mixture until smooth and combined.
If using, fold in the chocolate chips.
Pour the mixture into a loaf pan or freezer-safe container.
Smooth the top, cover with plastic wrap, and freeze for at least 6 hours or until firm.
Notes
Scoop into bowls or cones and drizzle with extra chocolate syrup for a mocha sundae vibe.
Sprinkle with a few chocolate-covered coffee beans for a fancy touch!
- Prep Time: 5 min
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