MOCHA ICE CREAM RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

MOCHA ICE CREAM RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mocha Ice Cream Recipe: How to Make It - Taste of Home image

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.

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield about 2-1/2 quarts.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 292 calories, FatContent 16g fat (10g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 71mg sodium, CarbohydrateContent 30g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

MOCHA ICE CREAM RECIPE - NYT COOKING



Mocha Ice Cream Recipe - NYT Cooking image

Think of this as a chocolate Vietnamese iced coffee in dessert form. The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture. After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.

Provided by Sara Bonisteel

Total Time 30 minutes

Yield About 3 cups

Number Of Ingredients 5

1 square (1/2 ounce) unsweetened chocolate
1 cup sweetened condensed milk
1 cup undiluted cold-brewed coffee (see recipe)
1/2 cup heavy cream, chilled
1/4 teaspoon vanilla extract or bean paste

Steps:

  • Melt chocolate in a double boiler or heat-resistant bowl set over a saucepan of simmering water. Add condensed milk and stir for 5 minutes. Add cold-brewed coffee and mix well. Chill.
  • Whip cream, add vanilla and fold into chilled chocolate mixture. Pour into an airtight container and chill in freezer for an hour.
  • Churn cold mixture in an ice cream maker according to manufacturer’s instructions. Pour into an airtight container and freeze until hard. The ice cream will keep for up to a week in the freezer.

Nutrition Facts : @context http//schema.org, Calories 248, UnsaturatedFatContent 4 grams, CarbohydrateContent 29 grams, FatContent 13 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 8 grams, SodiumContent 74 milligrams, SugarContent 28 grams

More about "mocha ice cream recipes"

MOCHA ESPRESSO ICE CREAM RECIPE | ALLRECIPES
This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner.
From allrecipes.com
Reviews 4.3
Total Time 2 hours 10 minutes
Category Desserts, Frozen Dessert Recipes, Ice Cream, Chocolate Ice Cream Recipes
Calories 317.1 calories per serving
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
See details


MOCHA ICE CREAM RECIPE - NYT COOKING
Think of this as a chocolate Vietnamese iced coffee in dessert form. The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture. After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
Calories 248 per serving
  • Churn cold mixture in an ice cream maker according to manufacturer’s instructions. Pour into an airtight container and freeze until hard. The ice cream will keep for up to a week in the freezer.
See details


MOCHA PUNCH WITH ICE CREAM RECIPE | ALLRECIPES
This was the hit of my daughter's bridal shower brunch. I served 2 kinds of punch but had to make another batch of this one half way through the shower! One guest took the recipe and introduced it to her church where it became a staple at all gatherings. I like a stronger coffee flavor and sometimes use espresso granules.
From allrecipes.com
Reviews 4.6
Total Time 4 hours 15 minutes
Category Drink Recipes, Punch Recipes, Non-Alcoholic Punch Recipes
Calories 269.1 calories per serving
  • Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.
See details


MOCHA ICE CREAM PIE RECIPE | EATINGWELL
In this healthy mocha chocolate ice cream pie recipe, crumbled chocolate cookies make an easy and tasty crust for the chocolate-coffee filling made with nonfat vanilla Greek yogurt topped with chocolate-covered espresso beans.
From eatingwell.com
Total Time 5 hours 40 minutes
Category Healthy Pie Recipes
Calories 288.5 calories per serving
  • Spread the flavored yogurt-cream mixture into the cooled crust. Top with chocolate-covered espresso beans. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
See details


MOCHA ICE CREAM CAKE RECIPE | EPICURIOUS
Coffee ice cream, a chocolate-cookie crust and chocolate-covered coffee beans add up to a terrific party dessert. Begin making the cake one day before serving.
From epicurious.com
Reviews 3.9
  • Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.
See details


TOFFEE MOCHA CRISPY BOWL ICE CREAM RECIPE - SIMPLE CHINESE ...
I don’t know what ice cream is good. Suddenly, a lot of whipped cream is used in the mousse, and the mousse can be frozen. It is also very feasible to adapt it to ice cream. Ms. Meng’s dessert cup was discovered again, and the toffee mocha mousse made before was changed into ice cream. The adaptation is actually very simple. Remove the gelatin and give the slurry to the ice cream machine. Everything is OK. The ice cream is finished, and the frozen firm balls are packed. It feels too monotonous. Sift some powdered sugar and sprinkle with crispy grains. It looked good, however, the powdered sugar was quickly melted by the ice cream. It was originally covered with snow and quickly turned into a melted liquid. It looked like a layer of brightener was applied to the ice cream.
From simplechinesefood.com
Reviews 4.9
Total Time 2 hours
Cuisine Chinese
  • Load the frozen freezer bucket into the ice cream machine and start it. Pour the ice cream slurry from the feeding port, wait until the ice cream is stirred until it solidifies, and turn off the machine. Dig two balls into a crisp bowl, sift the powdered sugar on the surface, sprinkle with crispy grains, serve
See details


MOCHA ICE CREAM PIE RECIPE: HOW TO MAKE IT
"Topped with a crushed candy bar, this easy-to-assemble ice cream pie includes all of my husband's favorite flavors," shares Ruth Turner. And the Aloha, Oregon cook is sure that you'll be greeted with smiles, too when you bring her frosty treat to your table.
From tasteofhome.com
Total Time 20 minutes
Category Desserts
Calories 378 calories per serving
  • In a large bowl, beat the ice cream and coffee until blended; set aside. In a small bowl, beat the cream cheese, chocolate syrup and sugar. Fold in whipped topping. Remove 1/4 cup; cover and refrigerate. Add remaining chocolate mixture to ice cream mixture. Pour into crust; freeze until firm., Pour reserved chocolate mixture over the top; swirl gently. Cover and freeze for up to 2 months. Just before serving, sprinkle with crushed candy bar.
See details


MOCHA MADNESS ICE CREAM | KING ARTHUR BAKING
Freeze in an ice cream maker according to the manufacturer's directions. Stir the cookie bits into the soft ice cream and serve immediately. Or freeze for longer storage; see "tips," below. Don't have an ice cream maker? Simply pour the chilled mocha cream into a bowl, place the bowl in the freezer, uncovered, and stir the cream every hour.
From kingarthurbaking.com
See details


MOCHA CHIP ICE CREAM RECIPE - CUISINART.COM
Turn the machine ON; pour mixture into freezer bowl, and let mix until thickened, about 25 - 30 minutes. Add the mini chocolate morsels during the last 5 minutes of mixing. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to "ripen."
From cuisinart.com
See details


MOCHA ESPRESSO ICE CREAM RECIPE | THE GRACIOUS WIFE
Jun 04, 2017 · Especially this 5 ingredient, no churn Mocha Espresso Ice Cream recipe that's almost too good to share. The hardest part is waiting for it to freeze! To make your own homemade, no churn, and no-ice-cream-maker-necessary Mocha Espresso Ice Cream, you'll need a can of sweetened condensed milk, espresso powder (or you can substitute fine granules ...
From thegraciouswife.com
See details


HOMEMADE CHOCOLATE MOCHA ICE CREAM RECIPE | VINTAGE COOKING
Transfer to a medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream, vanilla, almond extract and coffee. Cover, refrigerate, and chill for 2 hours longer. Following the directions on your ice cream maker, pour the mixture into the container and let mix until thick, about 20-25 minutes.
From vintagecooking.com
See details


MOCHA ICE CREAM - LUSCIOUS & DELICIOUS - THAT SKINNY CHICK ...
Nov 03, 2021 · Luscious Mocha Ice Cream topped with a pillow of fluffy homemade marshmallow cream sauce makes for one dreamy sundae.. When the weather heats up, ice cream is the answer!! Cool, luscious and perfect for a quick, delicious dessert, this ice cream is terrific in a cone, or add some marshmallow cream sauce and make an excellent mocha ice cream sundae!
From thatskinnychickcanbake.com
See details


VEGAN MOCHA ICE CREAM- SUPER CREAMY! - CROWDED KITCHEN
Aug 13, 2019 · It's vegan ice cream, after all, so you want that extra fat content for the creamiest texture. Canned coconut milk is the best choice for this ice cream. Coconut cream. Speaking of creaminess, coconut cream is the key to perfectly soft and scoopable vegan ice cream. Plus it boosts the delicious coconut flavor behind the mocha in this recipe.
From crowdedkitchen.com
See details


MOCHI ICE CREAM INGREDIENTS LIST - SHARE-RECIPES.NET
Keto Mocha Ice Cream with 5 ingredients Clean Keto … 2 hours ago Ice Cream Salt Saucepan Meausuring Cups Ingredients 2 cups heavy cream 2 cups strong brewed coffee 1/2 cup unsweetened cocoa powder 1/2 cup granular erythritol 1 tsp …. 1.Heat the heavy cream, coffee, cocoa, and granular erythritol in a saucepan over medium heat.
From share-recipes.net
See details


VEGAN MOCHA ICE CREAM (STARBUCKS COPYCAT) - THE VEGAN 8
The most incredible Vegan Mocha Ice Cream inspired by the popular Starbucks Ice Cream . Dairy-free, vegan, oil-free ice cream that combines chocolate and espresso. Super creamy and made with cashews. You will be blown away by this heavenly bowl.
From thevegan8.com
See details


KETO MOCHA ICE CREAM | RULED ME - RECIPES | TIPS
Keto Mocha Ice Cream This makes a total of 2 servings of Keto Mocha Ice Cream. Per serving, it comes out to be 175 Calories, 14.98g Fats, 6.62g Net Carbs, and 2.59g Protein.
From ruled.me
See details


MINT DARK CHOCOLATE MOCHA ICE CREAM
Jul 29, 2016 · Instructions. In a medium saucepan, bring milk, coffee, half-and-half, and sugar to a low simmer. Working quickly, whisk 1 tablespoon hot mixture into egg yolks a total of 4 times. Add all back to saucepan, whisking until smooth. Bring mixture to a low simmer until slightly thickened.
From wholeandheavenlyoven.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »