This Homemade Mocha Ice Cream is a decadent and creamy coffee frozen treat studded with chunky Oreo cookies and homemade chocolate sauce. Celebrate your love for caffeine or develop a new addiction.
Confession: I’m not a coffee fan. Believe me, I’ve tried it black and loaded with sugar, I’ve sipped on lattes and suffered through bad espresso, but I’ve just never taken to the stuff. So, when it comes to ice cream, I never considered that I might enjoy a mocha-flavored variety! But, a few years ago, I was on the hunt for a dairy-free ice cream (I’m lactose-intolerant) and I stumbled on a soy-based mocha fudge swirl option that I decided to give a shot. I mean, I love chocolate so why not, right?
One bite in and I was HOOKED! I’m not sure what it is about chocolate and coffee in ice cream but, in my opinion, it completely works. I just adore it! After having spent a considerable amount of money on several pints of this stuff, I decided to duplicate the flavor at home.
Ingredients
- Egg Base: A rich combo of 3 large eggs and 2 extra yolks ensures our ice cream is smooth and custardy.
- Sugar: Granulated sugar to sweeten our ice cream and chocolate sauce just right.
- Cocoa & Coffee Twist: Cocoa powder and instant coffee mix into the ice cream base, infusing it with a deep mocha flavor.
- Liquids: A luscious blend of heavy whipping cream and half-and-half for that ultra-creamy texture.
- Vanilla: Pure vanilla extract in both the ice cream and chocolate sauce for that hint of sweet, aromatic flavor.
- Chocolate Sauce Swirl: To create our irresistible chocolate sauce, we mix more cocoa with light corn syrup, milk, and a touch of unsalted butter, finishing it off with a splash of vanilla.
- Cookie Crunch: Crushed cookies and cream to sprinkle in, adding a delightful crunch to our smooth swirl.
How to Make Mocha Ice Cream
- Whisk eggs and egg yolks in a medium sized bowl. Next add sugar, cocoa powder, and instant coffee to the bowl and whisk together.
- Add heavy cream and half and half to a large pot and heat to boiling level. Remove from heat.
- Slowly add three tablespoons of the hot milk mixture to the egg mixture to temper it and whisk together to combine. Then slowly add in the rest of the milk mixture and continue whisk the entire time to make sure it doesn’t scramble.
- Place the mixture in the refrigerator for 2-3 hours to chill completely.
- Remove mixture from refrigerator and stir in vanilla extract.
For the Chocolate Sauce:
- Add sugar and cocoa powder to a small saucer then whisk in corn syrup and milk and heat over medium heat.
- Once everything comes to a boil, reduce heat to low to simmer.
- Add butter and vanilla extract and whisk until smooth then set aside to completely cool.
To assemble:
- Add your mixture to an ice cream maker according to the manufacturer’s instructions and freeze until it gets to soft serve stage.
- Alternate layering ice cream, chocolate sauce and crumbled cookies to freezer safe container until all ingredients are gone and freeze.
How to Store
Transfer the ice cream into an airtight, freezer-safe container and smooth the top. Seal it tightly and stash it in the coldest part of your freezer. This way, your creamy, mocha-infused treat stays fresh and scoopable for up to 2 months!
Can I Add My Own Mix-Ins?
If you’re not a fan of mix-ins, this ice cream is a hit all on its own; its creamy texture and bold flavor speak for itself! Mix-ins serve as an opportunity to be creative and experiment with whatever you’ve got on hand. Pretzels, caramel, chocolate chunks, shredded coconut, toasted pecans , and even frosting are all fair game.
Use this base ice cream recipe to create your own frosty masterpiece, and don’t forget to share it with me in the comments!
Best Ice Cream Recipes
- No-Churn Blueberry Cheesecake Ice Cream
- Sweet Potato Ice Cream
- Cookie Butter Ice Cream
- Coffee Ice Cream
- Cookies and Cream Ice Cream
- Classic Vanilla Ice Cream
- Strawberry Ice Cream recipe
Mocha Ice Cream
Ingredients
For the Ice Cream:
- 3 large large eggs
- 2 large egg yolks
- 1 1/2 cups granulated sugar
- 2 tablespoons cocoa powder
- 2 tablespoons instant coffee
- 2 cups heavy whipping cream
- 2 cups half and half
- 2 tablespoons pure vanilla extract
For the Chocolate Sauce:
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa
- 1/4 cup light corn syrup
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- 5 crushed cookies and cream
Instructions
- Whisk eggs and egg yolks in a medium sized bowl. Next add sugar, cocoa powder, and instant coffee to the bowl and whisk together.
- Add heavy cream and half and half to a large pot and heat to boiling level. Remove from heat.
- Slowly add three tablespoons of the hot milk mixture to the egg mixture to temper it and whisk together to combine. Then slowly add in the rest of the milk mixture and continue whisk the entire time to make sure it doesn’t scramble.
- Place the mixture in the refrigerator for 2-3 hours to chill completely.
- Remove mixture from refrigerator and stir in vanilla extract.
For the Chocolate Sauce:
- Add sugar and cocoa powder to a small saucer then whisk in corn syrup and milk and heat over medium heat.
- Once everything comes to a boil, reduce heat to low to simmer.
- Add butter and vanilla extract and whisk until smooth then set aside to completely cool.
To assemble:
- Add your mixture to an ice cream maker according to the manufacturer’s instructions and freeze until it gets to soft serve stage.
- Alternate layering ice cream, chocolate sauce and crumbled cookies to freezer safe container until all ingredients are gone and freeze.
pinterest 
facebook 
twitter 
email 
Why add 2 whole eggs instead of all yolks?
Does this make a difference in how the ice cream comes out?
Just curious
Thanks
Hi Lola, yes it does make a difference. Hope you enjoy!
Thank you for sharing your ice cream recipes, I am in heaven. I was wonder if you have a recipe for coffee ice cream it is one of my favorites and would love to try to make it. Thank you so much for all that you do for us ladies.
Aw, thank you, Cathy for making my ice cream recipes! You can actually just use the base of this recipe for a simple coffee ice cream, you don’t have to use the chocolate sauce. I hope you enjoy!
Everything about this sounds unbelievable!
This is hands down the BEST ice cream recipe I have ever tried! The flavor of it was great but what I was overly impressed with was the texture of the ice cream – absolute perfection….. It was so creamy and rich and stayed that way until the very last scoop. I’ll be using the egg/cream base of this recipe for future icecreams. Thank you for sharing this recipe on your site!
Hooray I am super glad you enjoyed it Chrissy! I have a favorite base for my ice creams that is the best thing in the world. All you have to do is basically flavor it with whatever you love and it comes out great and stays creamy for days!
I would say that my mum pretty much shares the same opinion as you. I, on the other hand, love coffee to bits!!!!! Anything coffee has my attention always and even if I didn’t know that this was loaded with coffee and chocolate, I’d still be drooling just looking {gaping} at its creaminess!!! Loving the crushed Oreos in this. I just need to make this STAT!!!
Girl yep add this to your list of things to make. Delish!
This ice cream looks amazing! I don’t drink coffee but I love it in my chocolate treats, so totally get where you’re coming from!
Girl yep no coffee for me unless it is with some chocolate in some ice cream lol.
I enjoy a good cup of coffee but I enjoyed coffee i(mocha) ice cream long before – Thanks for sharing another great recipe/idea.
Velva
Thanks so much Velva!