Mocha Coffee Ice Cream
The good news is this delicious Mocha Coffee Ice Cream recipe is vegetarian, nut-free, and gluten-free. With some substitutions, it can also be sugar-free.
It combines the richness of chocolate with the boldness of coffee, creating a delightful and indulgent. With just a handful of ingredients, a great taste, and being free from many food sensitivities, what’s not to crave or love?
Making homemade ice cream is a delightful and relatively simple process in which even children can get involved. It’s easy to make; you control what ingredients to use and what flavors to make according to your taste buds, and you ditch all those preservatives and stabilizers.
If you enjoy the taste of coffee and chocolate, you’ll probably love mocha coffee ice cream, too!
What’s To Love?
💕 Five minutes to prepare.
💕 Doesn’t require any complex skills.
💕 No hard-to-find ingredients.
💕 Perfect for kids and adults alike.
💕 Tastes as good as it looks.
💕 Making homemade ice cream can be a delightful and rewarding experience, especially when children get involved.
💕 The rich indulgence satisfies even the sweetest of appetites.
💕 Offers a deep, satisfying coffee chocolatey taste that chocolate lovers adore.
💕 This recipe takes summer coziness to another level.
💕 You can easily eat this ice cream as is or add it to your favorite desserts.
Have you already tried Mocha Coffee Ice Cream. If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Cream — use heavy cream, which in some countries is known as double cream or even extra thick cream.
- Mascarpone — it adds a beautiful extra creamy addition adding even more bursting flavors.
- Cream Cheese — full-fat must be used, not half-fat or light versions. We recommend using Full-Fat Philadelphia Cream Cheese.
- Chocolate — use Lindt Mocha Milk Chocolate Bar because of its full flavor and creamy texture.
- Sugar — use powdered sugar, also called icing sugar in some countries. It’s used instead of caster sugar because the granules are more difficult to break down.
- Coffee — use Camp Chicory & Coffee Essence.
- Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
- Chocolate Chips (optional) — there’s nothing better than chocolate chips inside your ice cream; we use 70% dark chocolate chips for flavor and richness.
NOTE: We do not suggest making the ice cream dairy-free.
If you have made the Mocha Coffee Ice Cream with any customizations, we’d love to hear about it; please message us in the comments.
For more detailed ingredients, see the recipe card.
Best Sugar-Substitutes
Here is a list of sugar substitutes for the ice cream that have zero impact on blood sugar. Removing the refined powdered sugar and using a bar of sugar-free milk chocolate and sugar-free milk chocolate chips reduces the carbohydrates to 6g per serving.
▶︎ Erythritol — ensure you buy free from GMO. Use equal amounts.
▶︎ Xylitol — ensure you buy free from GMOs, which originates from birch trees. Use equal amounts.
▶︎ Swerve — the ingredients are erythritol, oligosaccharides, and natural flavors. Use equal amounts.
▶︎ Pure Via Stevia Liquid Drops — the ingredients are pure stevia. Follow the manufacturer’s recommendation for the amount to use.
▶︎ Yummy Sweet Sweetener — the ingredients are cyclamate, saccharin, acesulfame-k, and sucralose. It is an ideal substitute if you’re allergic to xylitol and erythritol or don’t like the taste of stevia. Use 5-6 scoops, but taste before adding to the container.
▶︎ Allulose — is a rare sugar naturally found in fruits, figs, etc. We feel it can leave a slightly bitter aftertaste. Use equal amounts.
NOTE: The best combinations that we recommend for Mocha Coffee Ice Cream are erythritol powder, xylitol powder, swerve powder, allulose, or yummy sweet.
Please let us know in the comments what sugar substitute you used and how much. This will help other super cooks.
Why Egg-Free Ice Cream?
Egg-free ice cream can be just as creamy and luxurious as traditional ice cream. Eggs act as an emulsifier to keep ice cream smooth and creamy. This recipe uses the fat from the cream, cream cheese, mascarpone, and milk chocolate to produce the same effect.
Egg-free ice cream recipes typically don’t require cooking a custard base, which can save time and effort in preparation. This simplicity can be appealing if you’re pushed for time.
Instructions – Overview
Mocha coffee ice cream is fairly easy to make; the tedious part is waiting for it to finish freezing. Here’s a breakdown of how to get started on your journey (more detailed instructions are in the recipe card):
▶︎ The base begins with luscious heavy cream whipped to perfection until it forms stiff peaks, creating the foundation for a luxuriously creamy texture. Cream cheese, mascarpone, powdered sugar, vanilla, mocha chocolate, and coffee essence are then gently whipped into the cream. Chocolate chips are the final touch to this delicious dessert.
▶︎ Despite its lush appeal, this recipe requires minimal effort and can be whipped up with just a few simple steps. Once assembled, the mixture is poured into a freezer-safe container and left to chill until firm. The end result is an irresistibly smooth and creamy mocha coffee ice cream.
For more detailed instructions, notes, and ideas…see the recipe card.
Scooping Ice Cream
Before scooping, let the ice cream sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop and will result in smoother, creamier servings.
Choose a sturdy Ice Cream Scoop with a sharp edge to effortlessly cut through the frozen dessert. If you can’t find one, a scoop with a non-stick coating can also help prevent the ice cream from sticking.
To make scooping even easier, run the scoop under hot water for a few seconds to warm it up. This will help the scoop glide through the ice cream more smoothly.
Tools You’ll Need
Want to make the best Mocha Coffee Ice Cream? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Hand Mixer – to combine the ingredients together.
- Ice Cream Maker – optional
- Ice Cream Scoop
- Saucepan or a microwave can be used to melt the chocolate.
- Mixing Bowl – to mix the ingredients.
- Food Container With Lid – for freezing.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper – to prevent ice crystals forming during freezing.
If you love those gadgets for this recipe, then you’ll love this hand mixer for mixing, whisking, and beating. It’s our go-to for many of our recipes, and we think every budding chef needs it.
We use this Hamilton Beach Hand Mixer for baking because it’s incredibly smooth, doesn’t flick ingredients, has seven digital speeds, is quiet and quick, and has beaters with protective covers to stop your bowls from being scratched; as such, they lower the noise level. It also has kneaders, a single whisk attachment, and storage.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Mocha coffee ice cream is frequently eaten as a standalone dessert but is as equally delicious when served with other desserts. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Drizzling warm chocolate sauce over a scoop of mocha coffee ice cream is very rewarding. The combination of cold ice cream and warm, gooey chocolate is heavenly.
▶︎ Serve with a side of almond biscotti. The crunchy texture of the biscotti complements the creaminess of the ice cream.
▶︎ Top with fresh berries, like raspberries or strawberries. The tartness of the berries balances the sweetness of the ice cream.
▶︎ Sprinkle chopped nuts, such as toasted almonds, hazelnuts, or pecans. Nuts add a nice crunch and nutty flavor.
▶︎ For an adult twist, drizzle a white creamy liqueur or chocolate creamy liqueur over the ice cream. The creaminess complements the coffee and chocolate flavors.
▶︎ Top your ice cream with a dollop of whipped cream and colorful sprinkles for a fun and festive treat. This is especially appealing for children.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Mocha Coffee Ice Cream!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Mocha Coffee Ice Cream
Ingredients
- 300 grams Double Cream heavy cream
- 300 grams Full-Fat Philadelphia Cream Cheese
- 250 grams Mascarpone
- 100 grams Lindt Mocha Milk Chocolate Bar
- 100 grams Powdered Sugar
- 2 tbsp Camp Chicory & Coffee Essence
- 2 tsp Vanilla extract
- 100 grams Dark Chocolate Chips optional
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.
Nutrition
Notes
- 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.
Private Notes
Tried this recipe?
Let us know how it was!⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]
FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Mocha Coffee Ice Cream every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
