Ingredients
Equipment
Method
- Melt the Lindt chocolate in a heatproof bowl over a pan of gently simmering water on low heat and leave it to melt. Alternatively, melt it in the microwave on high power for 10-second increments until melted.100 grams Lindt Mocha Milk Chocolate Bar
- Allow to cool but not set.
- Whisk the double cream in a large bowl until stiff peaks form.300 grams Double Cream
- Add the full-fat cream cheese, mascarpone, powdered sugar, melted Lindt chocolate, Camp Chicory & Coffee Essence, and vanilla. Mix on a low setting until fully combined.300 grams Full-Fat Philadelphia Cream Cheese, 250 grams Mascarpone, 100 grams Powdered Sugar, 2 tbsp Camp Chicory & Coffee Essence, 2 tsp Vanilla extract
- Once your mixture is ready, pour it into a freezer-safe container with a lid. Cover the surface with a piece of parchment paper or plastic wrap to prevent ice crystals from forming.
- Transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight. This step is crucial for ensuring a creamy texture in the final ice cream.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Note: If you prefer not to use an ice cream maker, add the chocolate chips and mix, then pour into a freezer-safe container with a lid. Cover the surface with a piece of parchment paper or plastic wrap to prevent ice crystals from forming. Freeze for at least 4-5 hours or until it's firm. - During the last few minutes of churning, add the optional chocolate chips or chopped chocolate allowing them to mix evenly into the ice cream.100 grams Dark Chocolate Chips
- Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover the container with a lid or plastic wrap and freeze for at least 4-6 hours, or until the ice cream is firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
Notes
Here are some tips to help you create a delicious Mocha Coffee Ice Cream like a pro:
- Start with high-quality coffee and cocoa powder.
- Ensure your dairy (cream and milk) is cold when making the ice cream base. Cold ingredients help with the freezing process and result in a smoother texture.
- Whip the heavy cream to stiff peaks before incorporating other ingredients. This will help create a light and airy base for the ice cream, ensuring a smooth texture.
- Do not use half-fat or lite versions of the cream cheese and cream because the ice cream will not be creamy.
- Allow the ice cream dish to chill in the refrigerator for several hours or overnight before churning. This step improves the texture and helps the flavors meld.
- When melting the chocolate, use a gentle method, such as a double boiler or microwave, in 15-20-second intervals, stirring in between. Chocolate can seize if exposed to high heat.
- Before serving, allow the ice cream to sit at room temperature for a few minutes to make scooping easier. Dip your ice cream scoop in warm water for smoother scoops.
- For a no-churn option, we recommend whisking it periodically before serving as this makes the ice cream airy - this is an optional step.
- The nutritional calculation doesn't include Camp Chicory & Coffee Essence.
