MOCHA CHIP ICE CREAM
This creamy homemade mocha chip ice cream is a fantastic sweet treat! Filled with cocoa, espresso powder and chocolate chunks, it has that perfect balance of coffee and chocolate flavor. Gluten free and vegetarian.
Provided by Ashley / Cook Nourish Bliss
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- In a medium saucepan, add 1 cup of the heavy cream, sugar, salt, espresso powder and cocoa powder. Whisk to combine. Warm the mixture over medium heat and stir occasionally until the sugar has dissolved.
- Turn off the heat and add in the remaining cup of cream, milk and vanilla extract. Mix to combine.
- Refrigerate the mixture until it is well chilled, at least for several hours.
- Freeze the mixture in an ice cream maker according to the manufacturer's directions. Gently fold in the chocolate chunks. Store in your freeze until ready to serve.
Nutrition Facts : Calories 379 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 48 grams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
MOCHA ESPRESSO ICE CREAM
This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner.
Provided by DogsboroDave
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 317.1 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 22.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 11.5 g, Sodium 35.7 mg, Sugar 17.4 g
MOCHA ICE CREAM
Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 71mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
MOCHA CHIP ICE CREAM
I can't stand coffee, but people who do like coffee tell me they like this recipe. Regular granulated sugar will work, but I like to use superfine sugar in ice cream because it dissolves in the cold liquid easier, which I feel gives it a smoother texture.
Provided by Scarlett516
Categories Frozen Desserts
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a small sauce pan, heat the cream and instant coffee granules over medium-low heat. Stir occasionally until granules have dissolved. Remove from heat. Allow to cool thoroughly.
- Combine the heavy cream mixture with the milk, milk powder, superfine sugar, vanilla extract, and salt. Whisk until the sugar is dissolved.
- Pour into the ice cream machine and mix per manufacturer's instructions, adding the chocolate chips about halfway through mixing.
Nutrition Facts : Calories 355, Fat 23.7, SaturatedFat 14.6, Cholesterol 63.9, Sodium 78.5, Carbohydrate 35.3, Fiber 1.3, Sugar 30.1, Protein 4.2
MOCHA CHIP ICE CREAM
Coffee, chocolate and chocolate chips come together for amocha chip ice cream that's so delicious and creamy you wont want to stopeating it!
Provided by sara
Categories Dessert
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the heavy cream, milk, sugar, cocoa, coffee and vanilla.
- In another small bowl, whisk the two eggs until light yellow, then add to the cream mixture and stir until well blended.
- Chill for 30 minutes if needed.
- Add the mixture to the bowl of your ice cream maker, and follow the manufacturer's instructions. (for me, that means 18-20 minutes in the bowl.
- Add the chocolate chips in the last 2 minutes of freezing.
- Transfer the ice cream to a freezer safe vessel, and let it freeze for at least 4 hours before serving.
MOCHA-CHIP PUDDING
Fans of cafe mocha or mocha-chip ice cream will adore this pudding; use our Chocolate Pudding as a base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Dissolve 4 to 5 teaspoons instant espresso powder in 2 tablespoons boiling water; set aside until cool.
- Mix dissolved espresso into 1 recipe cooled Chocolate Pudding. Garnish with 1/4 cup miniature chocolate chips.
MOCHA CHIP GELATO
Categories Milk/Cream Ice Cream Machine Chocolate Dessert Freeze/Chill Low Fat Quick & Easy Frozen Dessert Birthday Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Stir together 1/4 cup milk and cornstarch.
- Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.
- Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.
- Set saucepan in a large bowl of ice water to cool, whisking frequently.
- Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.
- Serve gelato sprinkled with almonds.
PEPPERMINT MOCHA CHIP ICE CREAM
Make and share this Peppermint Mocha Chip Ice Cream recipe from Food.com.
Provided by IKE in Fishers
Categories Frozen Desserts
Time 15m
Yield 1 Gallon
Number Of Ingredients 5
Steps:
- Gently beat eggs.
- Combine milk, sugar and eggs in large saucepan.
- Cook over low heat, stirring constantly, until mixture thickens and coats spoon (160°); about 15 minutes. (I tend to watch the clock more than the temperature.)
- Remove from heat.
- Stir in creamer.
- Chill.
- Pour into ice cream maker and prepare according to directions.
- In the last few minutes of ice cream freezing add 1 Cup of chopped Andes Mints (or whatever the timing your ice cream machine directions suggests).
- Notes.
- I have an ice cream maker attachment to my KitchenAid mixer and would recommend the attachment to everyone. I took a standard and easy ice cream recipe and modified it to fit my tastes. If you would like to make plain vanilla add 2 Cups of 1/2 n 1/2 and 1 T vanilla instead of the creamer. If you want to make it a little less minty you could add 1 C of mini-chocolate chips instead of the Andes Mints.
Nutrition Facts : Calories 2316.3, Fat 130.4, SaturatedFat 75, Cholesterol 1231.1, Sodium 711.1, Carbohydrate 241.8, Sugar 202, Protein 54.1
MOCHA-FUDGE ICE CREAM DESSERT
This recipe looks and tastes like you spent lots of time and effort, but it's super easy. And you can use any kind of ice cream. My kids like chocolate chip ice cream the best. In addition to its flavor versatility, this recipe is a great make-ahead choice and you don't need to heat up the oven. -Carrie Burke, Conway, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a 13x9-in. dish. Freeze 1 hour or until firm. , Spread hot fudge topping evenly over crust; freeze 30 minutes. , Layer with ice cream and whipped topping. Cover and freeze 8 hours or overnight. Garnish with chocolate curls or sprinkles if desired.
Nutrition Facts : Calories 526 calories, Fat 28g fat (14g saturated fat), Cholesterol 43mg cholesterol, Sodium 309mg sodium, Carbohydrate 63g carbohydrate (41g sugars, Fiber 3g fiber), Protein 7g protein.
MOCHA CHOCOLATE CHIP ICEBOX CAKE
Steps:
- Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form.
- Arrange a single layer of chocolate chip cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible. Spread 1/3 of the whipped cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by 1/2 of the remaining cream. Repeat with the remaining cookies and cream.
- Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 29.4 g, Cholesterol 60.6 mg, Fat 28.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 14 g, Sodium 130.5 mg, Sugar 17.7 g
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Estimated Reading Time 7 mins
- In a medium saucepan over medium heat, heat the ground coffee, milk, cream, 1/2 cup sugar, salt and the vanilla, stirring occasionally, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
- When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
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