Mocha Ice Cream Recipes

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MOCHA ICE CREAM RECIPE



Mocha Ice Cream Recipe image

A rich and delicious recipe made with real coffee

Provided by Renee

Categories     Dessert

Time 40m

Number Of Ingredients 6

2 cups heavy whipping cream
2 cups whole milk
1 cup granulated sugar
1 chocolate bar (grated)
3 tablespoons instant coffee
2 teaspoons vanilla extract

Steps:

  • In large bowl, combine milk, cream, and instant coffee. Stir with whisk until coffee is dissolved.
  • Add in sugar and vanilla extract. Mix well.
  • Pour into ice cream maker.
  • Turn on ice cream maker. Slowly pour in grated chocolate while ice cream is mixing.
  • Freeze ice cream in ice cream maker per instructions. This takes about 30 minutes for my ice cream maker.
  • Eat immediately, or pour into freezer container and place in freezer until ready to eat.

MOCHA ICE CREAM



Mocha Ice Cream image

Think of this as a chocolate Vietnamese iced coffee in dessert form. The original recipe appeared in The New York Times in June 1944 - wartime, when cream was scarce and the paper's home economists experimented with gelatin and rennet to give ice cream texture. After the war, the recipe reappeared (along with the cream) in the pamphlet "12 Frozen Desserts." Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.

Provided by Sara Bonisteel

Categories     easy, ice creams and sorbets, dessert

Time 30m

Yield About 3 cups

Number Of Ingredients 5

1 square (1/2 ounce) unsweetened chocolate
1 cup sweetened condensed milk
1 cup undiluted cold-brewed coffee (see recipe)
1/2 cup heavy cream, chilled
1/4 teaspoon vanilla extract or bean paste

Steps:

  • Melt chocolate in a double boiler or heat-resistant bowl set over a saucepan of simmering water. Add condensed milk and stir for 5 minutes. Add cold-brewed coffee and mix well. Chill.
  • Whip cream, add vanilla and fold into chilled chocolate mixture. Pour into an airtight container and chill in freezer for an hour.
  • Churn cold mixture in an ice cream maker according to manufacturer's instructions. Pour into an airtight container and freeze until hard. The ice cream will keep for up to a week in the freezer.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 74 milligrams, Sugar 28 grams

MOCHA ESPRESSO ICE CREAM



Mocha Espresso Ice Cream image

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

2 cups heavy whipping cream
1 ½ cups whole milk
¾ cup white sugar
½ cup brewed espresso, chilled
¼ cup chocolate syrup
¾ cup cocoa roast almonds, chopped
4 ounces dark chocolate, chopped

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



Mocha Ice Cream image

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

2-1/4 cups sugar
3/4 cup baking cocoa
1/3 cup all-purpose flour
1 tablespoon instant coffee granules
Dash salt
3 cups milk
4 eggs, beaten
4 cups half-and-half cream
2 cups heavy whipping cream
3 tablespoons vanilla extract

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 ICE CREAM TERRINE



Mocha Ice Cream Terrine image

Provided by Amy Finley

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 4

1 pint premium vanilla ice cream, softened
8 ounces chocolate-covered espresso beans, finely chopped
1 pint premium coffee ice cream, softened
1 pint premium chocolate ice cream, softened

Steps:

  • Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan
  • Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross. Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides. Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon. Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans. Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans. Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour. To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap. Cut into slices using a knife dipped into warm water and wiped clean after each slice. Serve on cold plates garnished with the remaining chocolate-covered espresso beans.

MOCHA EGG CREAM



Mocha Egg Cream image

Provided by Ina Garten

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 4

3 tablespoons Fox's U-Bet Chocolate Flavor Syrup
1/4 cup cold milk or half-and-half
Ice cold club soda or seltzer
1 scoop coffee ice cream, such as Haagen-Dazs

Steps:

  • Pour the chocolate syrup and milk into a 16-ounce glass. While beating vigorously with a fork, add the club soda until the glass is three-quarters full. Add the scoop of ice cream and fill the glass with club soda. Serve ice cold with a straw and a long-handled spoon.

MOCHA CREAM



Mocha Cream image

A tasty coffee flavored whipped cream perfect for fillings and/or frostings.

Provided by Carol

Categories     Desserts     Frostings and Icings     Chocolate

Yield 16

Number Of Ingredients 4

2 cups heavy whipping cream
2 tablespoons white sugar
1 tablespoon instant coffee powder
1 tablespoon boiling water

Steps:

  • Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

Nutrition Facts : Calories 109.1 calories, Carbohydrate 2.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 1.6 g

MOCHA ICE CREAM CAKE



Mocha Ice Cream Cake image

Categories     Cake     Coffee     Milk/Cream     Food Processor     Chocolate     Dairy     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 9

26 chocolate wafer cookies (about 6 ounces), broken into pieces
3 tablespoons unsalted butter, melted
2 quarts coffee ice cream, slightly softened
1/3 cup chocolate-covered coffee beans
2 1/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons powdered sugar
1/2 cup plus 1 tablespoon unsweetened cocoa powder
Milk chocolate shavings

Steps:

  • Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
  • Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
  • Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

MOCHA ICE CREAM



Mocha Ice Cream image

This decadent homemade chocolate ice cream gets its rich flavor from brewed coffee and dark chocolate.

Provided by Laka

Categories     Ice Cream

Time 8h

Yield 8 serving(s)

Number Of Ingredients 7

230 g dark chocolate, coarsely chopped
1/4 cup strong brewed coffee
2 cups whipping cream
1 cup whole milk
3/4 cup sugar (0.5 cup and 0.25 cup)
3 tablespoons instant coffee granules
4 egg yolks

Steps:

  • Microwave chocolate at HIGH 1 ½ minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.
  • Beat yolks and ¼ cup sugar at high speed with an electric mixer until thick and pale. Put aside.
  • Bring whipping cream, half-and-half, remaining ½ cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.
  • With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan. Cook over medium heat, stirring constantly, 6 - 8 minutes or until mixture thickens and coats a wooden spoon. Remove from heat.
  • Stir in chocolate mixture, cover and chill 2 hours.
  • Transfer the mixture into an ice cream machine and churn until frozen, 15-30 minutes, according to the manufacturer's instructions.
  • Transfer to plastic container and place in the freezer for an hour before serving.

MOCHA-FUDGE ICE CREAM DESSERT



Mocha-Fudge Ice Cream Dessert image

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

3-3/4 cups crushed cream-filled chocolate sandwich cookies
1/2 cup butter, melted
1 jar (16 ounces) hot fudge ice cream topping, warmed
1/2 gallon coffee ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate curls or sprinkles, optional

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.

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