Mocha Ice Cream
This mocha ice cream is smooth, rich and creamy and filled with a fudgy swirl and crushed cookies! A homemade ice cream you can enjoy all summer long.
Servings: 8 servings
Calories: 582kcal
Equipment
Ingredients
For the Ice Cream:
- 3 large large eggs
- 2 large egg yolks
- 1 ½ 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
- ¼ 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.
Notes
- Give It Some Time. You will want to allow the ice cream a bit of time to set up in the freezer before serving it. It should have a soft-serve consistency when you remove it from the ice cream maker but it will firm up in the freezer. Usually an hour or so will do the trick.
- Don't Swap the Dairy. Use full-fat dairy as the recipe is written for the best flavor and ice cream texture.
- Refer to Your Ice Cream Maker's Instructions. They will all freeze at slightly different times so the best bet is to check them for the length of time it takes to freeze your ice cream.
- Temper the Egg Mixture. This means you are going to slowly add the hot milk to the egg mixture. By adding it slowly you prevent the eggs from curdling or scrambling when adding the heated milk.
- Plan Ahead. There are multiple steps in this recipe and periods of time for cooling. You can't rush things along if you want your ice cream to freeze properly. Make the chocolate sauce while the ice cream mixture is in the fridge so it has time to cool down to add to your ice cream.
- Storing: 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.
Nutrition
Calories: 582kcal | Carbohydrates: 61g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 223mg | Sodium: 120mg | Potassium: 261mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1295IU | Vitamin C: 0.9mg | Calcium: 130mg | Iron: 1.5mg