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Mocha Ice Cream

 Mocha Ice Cream
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.
20 ServingsPrep: 35 min. + chilling Process: 20 min./batch + freezing


  • 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 McCormick® Pure Vanilla Extract


  • 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.
Nutritional Facts: 1 serving (1/2 cup) equals 292 calories, 16 g fat (10 g saturated fat), 104 mg cholesterol, 71 mg sodium,

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Mocha Ice Cream (continued)

Nutritional Facts: 30 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.