Go Back

Mocha Ice Cream

Helen T. Patterson
Indulge in the rich, velvety goodness of homemade mocha ice cream, blending the best of both coffee and chocolate.
This decadent treat combines brewed coffee and unsweetened cocoa powder for a deeply satisfying flavor that’s complemented by a creamy base of heavy cream and whole milk.
With both an ice cream maker method and a no-churn option, this mocha ice cream is customizable to your preferred texture.
It's perfect for coffee lovers and makes for a sweet, refreshing dessert after any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 300 kcal

Equipment

  • Ice Cream Maker (optional): 1 unit
  • Mixing Bowl: 1 large bowl
  • Whisk (1)
  • Saucepan (1)
  • Freezer-Safe Container: 1
  • Spatula (1)

Ingredients
  

  • 1 ½ cups Heavy Cream
  • 1 ½ cups Whole Milk
  • ¾ cup Granulated Sugar
  • 2 tbsp Unsweetened Cocoa Powder
  • ¾ cup Brewed Coffee or Espresso
  • 1 tsp Vanilla Extract
  • 4 Egg Yolks Optional, for custard version
  • Chocolate Chips or Espresso Beans Optional, for mix-ins

Instructions
 

Prepare the Mocha Base:

  • In a saucepan, combine milk, heavy cream, and granulated sugar.
    Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
  • Add cocoa powder and brewed coffee (or espresso) to the saucepan.
    Stir until the cocoa powder is fully dissolved. Remove from heat.

Optional Custard Method (If Using Eggs):

  • In a separate bowl, whisk egg yolks until smooth.
  • Gradually add a small amount of the hot mocha mixture into the yolks while whisking constantly to temper the eggs.
  • Return the egg mixture to the saucepan with the remaining mocha base, and cook over low heat, stirring constantly until the mixture thickens slightly (about 5-7 minutes).
    The mixture should coat the back of a spoon. Do not boil.
  • Strain the mixture through a fine-mesh sieve to remove any cooked egg bits.

Cool the Mixture:

  • Let the mocha base cool to room temperature.
    Once cooled, refrigerate the mixture for at least 4 hours, or overnight, until thoroughly chilled.

Churn the Ice Cream:

  • Pour the chilled mocha mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, or until it reaches a soft-serve consistency.
  • If using mix-ins like chocolate chips or espresso beans, fold them into the mixture just before finishing the churning process.

Freeze the Ice Cream:

  • Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula.
  • Cover and freeze for at least 2-4 hours, or overnight, until the ice cream is firm.

Serve & Enjoy:

  • Scoop out the creamy mocha ice cream into bowls or cones.
    Optional: Top with whipped cream, chocolate syrup, or a sprinkle of cocoa powder for added indulgence.

Notes

  • Custard Option: The egg yolks in the custard version help create a richer and creamier texture, but they can be omitted for a lighter ice cream.
  • No Ice Cream Maker Option: If you don’t have an ice cream maker, follow the instructions for the no-churn method (whipping heavy cream and folding it into the mocha base) for a similar result.
  • Customizable Flavors: Feel free to add chocolate chips, espresso beans, or a fudge swirl to elevate the flavor and texture.
  • Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks for the best texture and flavor.
Keyword Mocha Ice Cream