This Homemade Mocha Fudge Swirl 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. If you love this, you will also love this Cookies and Cream Ice Cream, Classic Vanilla Ice Cream, and Strawberry Ice Cream recipe!
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.
But, today’s version is full fat (because a girl needs the real deal sometimes) and packed with milk-soaked oreo pieces. The custard is perfectly creamy, smooth and delicious with flavor of both cocoa powder and instant coffee powder. Then I decided to swirl a quick homemade fudge sauce through the ice cream along with some crushed oreos. This ice cream is bananas!
In fact, it is so good that I am rethinking this “I hate coffee” position I seem to have. This made me a believer. C’mon y’all, check it out for yourself!
I have tried it black. Then, I loaded it with cream and sugar, which makes it taste way better, but still good enough for me to drink on the regular. I have even tried it cold and flavored which I think I may like even better but the point is I don’t “need” it at all.
So why a mocha flavored ice cream? Well a few years ago I was looking for a dairy free ice cream and found a mocha fudge swirl one made with soy that I tried just because I like chocolate. I figured why not?
HOW TO MAKE MOCHA FUDGE SWIRL ICE CREAM
When I first started experimenting in the kitchen on my own, I avoided homemade ice cream. I convinced myself that the process was over complicated and destined for failure. But as I grew from pound cakes to layer cakes, and then doughnuts (my arch nemesis), I realized there wasn’t much I couldn’t accomplish.
So, I began my creamy confection adventure and it’s been nothing but smooth-sailing since! Today’s Mocha Fudge Swirl Ice Cream is everything a frosty dessert-lover dreams of. With 3 simple, easy-to-make components, you’ve got a crunchy, creamy, chocolatey scoop like none other.
Here’s how it comes together:
MOCHA ICE CREAM MIXTURE-
This recipe begins with your typical ice cream base made up of whole eggs, egg yolks, heavy whipping cream, granulated sugar, half & half, and vanilla extract. To create our bold mocha flavor, I added a bit of high-quality cocoa powder and some instant coffee. I highly recommend taking the time to read through the instructions thoroughly (a couple times) before starting in on the base. We want to ensure a lush, lump free mixture!
HOMEMADE FUDGE/CHOCOLATE SAUCE-
If you’re short on time, or just not as ambitious in the kitchen, using a premade chocolate sauce is more than acceptable here. I just recommend that you use a runnier variety to make sure it can easily swirl throughout the ice cream.
I chose to make my own sauce in order to control sweetness and texture. I prefer a rich, dark chocolate sauce, but this is your party so do as you please!
CRUSHED OREO COOKIES-
I like a little texture to my ice cream, something crunchy to counter that melt-in-your-mouth goodness. Oreo cookies are always the answer; chocolatey, crunchy, and nostalgic, oreos make for an overall better experience.
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!
HOW TO STORE HOMEMADE ICE CREAM
Once churned and ready, it’s important to transfer the ice cream to a freezer-safe container. A tightly sealed container will keep the ice cream fresh and free from freezer burn.
If you don’t have access to a proper ice cream container, no worries! Just use a heavy-duty, freezer-safe container of your choice.
GRANDBABY CAKES’ BEST ICE CREAM RECIPES
I’m always in the mood for ice cream! Seriously, whether it’s below freezing or the hottest day of the year, I want endless spoonfuls of smooth, creamy custard.
If you’re just as enthusiastic about ice-cold confections as I am, make this recipe and then go ahead and whip up a few of my other favorites below:
- NO-CHURN BLUEBERRY CHEESECAKE ICE CREAM
- SWEET POTATO ICE CREAM WITH TOASTED MARSHMALLOWS
- COOKIE BUTTER ICE CREAM
- BLACKBERRY CRUMBLE ICE CREAM
Mocha Chocolate Cookie Swirl Ice Cream
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
- 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.
- 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.