Coffee lovers and chocolate fans, this one’s for you. Mocha Ice Cream is the grown-up version of your favorite frozen treat—it’s creamy, bold, and just sweet enough. Basically, a scoopable hug with a caffeine kick.
Whether you’re serving this after dinner, sandwiching it between cookies, or sneaking spoonfuls straight from the container (no judgment), mocha ice cream is one of those flavors that feels both indulgent and refreshing. Bonus: this version is egg-free, so it’s a bit easier to whip up!
More frozen favorites? Check out my No-Churn Chocolate Chip Ice Cream, Espresso Popsicles, or Chocolate Swirl Frozen Yogurt!
📝 Ingredients:
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/2 cup mini chocolate chips or shaved dark chocolate
🍳 Instructions:
1. In a medium saucepan over medium heat, whisk together the milk, sugar, cocoa powder, and espresso powder. Warm gently until sugar is dissolved and the mixture is smooth. Do not boil.
2. Remove from heat. Stir in the cream, vanilla extract, and salt.
3. Chill the mixture thoroughly in the fridge (at least 4 hours or overnight).
4. Once chilled, pour into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
5. If using, stir in chocolate chips or shavings in the last minute of churning.
6. Transfer to a lidded container and freeze for 2–4 hours until firm.
7. Scoop, serve, swoon.
🍽️ Serving & Presentation Tips:
- Scoop into espresso cups for a cute coffeehouse vibe
- Sandwich between brownies for the ultimate treat
- Top with chocolate-covered espresso beans and a drizzle of fudge
🙋 FAQ:
Can I use decaf espresso powder?
Yes! You’ll get all the flavor without the buzz.
Can I make it no-churn?
You can! Whip 2 cups heavy cream to stiff peaks, then fold into the cooled mocha mixture and freeze in a loaf pan.
How long does it last?
Store in an airtight container in the freezer for up to 2 weeks for best texture.
🔁 Storage:
Keep in an airtight container in the coldest part of your freezer. Best within 2 weeks.
Mocha Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/2 cup mini chocolate chips or shaved dark chocolate
Instructions
- In a medium saucepan, whisk together milk, sugar, cocoa powder, and espresso powder over medium heat. Warm just until sugar dissolves and the mixture is smooth (do not boil).
- Remove from heat and stir in heavy cream, vanilla, and salt.
- Chill the mixture thoroughly in the refrigerator for at least 4 hours, preferably overnight.
- Pour into your ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
- Stir in chocolate chips or shavings during the last minute of churning (if using).
- Transfer to a container, cover, and freeze for 2–4 hours until firm.
- Scoop and enjoy!
Notes
- You can use decaf espresso powder if you want to skip the caffeine.
- Chill your base thoroughly for best texture and easy churning.
Calories: 210 | Carbs: 21g | Fat: 13g | Protein: 3g | Sugar: 18g
An automated tool is used to calculate nutritional information. Accuracy is not guaranteed.
This mocha ice cream is your excuse to combine two loves in one dish—coffee and chocolate. Let it chill your summer or perk up your dessert table. Tag me when you make it—I wanna see those scoops!
