Homemade Mocha Ice Cream

 

Homemade Mocha Ice Cream

Ingredients:

For the Ice Cream Base:

• 1½ cups (375ml) heavy cream
• 1½ cups (375ml) whole milk
• ¾ cup (150g) granulated sugar
• ¼ cup (25g) unsweetened cocoa powder
• 2 tbsp instant coffee or espresso powder (adjust for desired coffee intensity)
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

For the Mix-Ins (Optional):

• ½ cup (90g) mini chocolate chips or chopped dark chocolate
• ¼ cup (60ml) chocolate syrup for swirls

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Instructions:

Step 1: Prepare the Mocha Base

1. In a medium saucepan, combine the heavy cream, whole milk, sugar, cocoa powder, and instant coffee. Whisk to dissolve the cocoa powder and coffee completely.
2. Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until pale and creamy.
4. Slowly pour about ½ cup of the hot mocha mixture into the yolks, whisking constantly to temper the yolks.
5. Gradually pour the tempered yolks back into the saucepan, stirring continuously over low heat. Cook for 5–7 minutes until the mixture thickens slightly and coats the back of a spoon.
6. Remove from heat and stir in the vanilla extract and a pinch of salt.

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Step 2: Chill the Base

1. Strain the mocha custard through a fine sieve to ensure a smooth texture.
2. Let it cool to room temperature, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
3. Refrigerate for at least 4 hours or overnight until completely chilled.

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Step 3: Churn the Ice Cream

1. Pour the chilled mocha custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

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Step 4: Add Mix-Ins (Optional)

1. During the last few minutes of churning, sprinkle in the mini chocolate chips or chopped dark chocolate.
2. If you’d like a chocolate swirl, layer the churned ice cream into an airtight container, drizzling chocolate syrup between layers. Use a knife or skewer to gently swirl the syrup.

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Step 5: Freeze and Serve

1. Smooth the top of the ice cream with a spatula, cover, and freeze for 4–6 hours or until firm.
2. Scoop into bowls or cones and garnish with whipped cream, a drizzle of chocolate syrup, or a sprinkle of cocoa powder for a café-style finish.

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Why This Recipe Stands Out:

• Perfect Mocha Flavor: The balance of coffee and chocolate creates a rich, sophisticated taste.
• Creamy Texture: The custard base makes this ice cream ultra-smooth and indulgent.
• Customizable: Add mix-ins like caramel swirls, toffee bits, or crushed cookies for your personal touch.

Enjoy this creamy, caffeinated, and chocolatey Mocha Ice Cream—a frozen treat that’s better than your favorite café drink! ☕🍦✨