Mocha Ice Cream Recipe

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Mocha Ice Cream Recipe
Mocha Ice Cream Recipe photo by Taste of Home
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Mocha Ice Cream Recipe

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Publisher Photo
Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. + chilling Process: 20 min./batch + freezing
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. + chilling Process: 20 min./batch + freezing

Ingredients

  • 2-1/4 cups sugar
  • 3/4 cup baking cocoa
  • 1/3 cup all-purpose flour
  • 1 tablespoon instant coffee granules
  • Dash salt
  • 3 cups milk
  • 4 eggs, beaten
  • 4 cups half-and-half cream
  • 2 cups heavy whipping cream
  • 3 tablespoons vanilla extract

Directions

In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving. Yield: about 2-1/2 quarts.
Originally published as Mocha Ice Cream in Taste of Home August/September 2000, p65

Nutritional Facts

1/2 cup: 292 calories, 16g fat (10g saturated fat), 104mg cholesterol, 71mg sodium, 30g carbohydrate (26g sugars, 1g fiber), 5g protein.

  • 2-1/4 cups sugar
  • 3/4 cup baking cocoa
  • 1/3 cup all-purpose flour
  • 1 tablespoon instant coffee granules
  • Dash salt
  • 3 cups milk
  • 4 eggs, beaten
  • 4 cups half-and-half cream
  • 2 cups heavy whipping cream
  • 3 tablespoons vanilla extract
  1. In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving. Yield: about 2-1/2 quarts.
Originally published as Mocha Ice Cream in Taste of Home August/September 2000, p65

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Reviews forMocha Ice Cream

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BertGrot User ID: 7819509 25239
Reviewed May. 25, 2014

"I was in panic mode. This is our favorite ice cream recipe and my granddaughter wanted it for her birthday. I couldn't find the magazine I had for years with the recipe. Thanks for this sight! It is the best recipe for ice cream that I have ever found. Sometimes I eliminate the cocoa and coffee, and it is still the best recipe for vanilla ice cream!!!!"

MY REVIEW
krystalp User ID: 1008546 28257
Reviewed Jun. 26, 2012

"Excellent recipe! I added sliced almonds, toffee bits and marshmallows. Yummy!"

MY REVIEW
Anie211 User ID: 6608543 79149
Reviewed Mar. 22, 2012

"Excellent! It's at the same level with the recipes at www.chocolarious.com. I'll definitely make this over and over again. I guess I just have to limit my intake."

MY REVIEW
kafraizer User ID: 2995882 86998
Reviewed Jun. 27, 2011

"I have been making this recipe for several years. My family requests it every July 4th. We've added in Heath bars a few times."

MY REVIEW
schreiner User ID: 3866064 74403
Reviewed May. 14, 2009

"where is this"

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