Mocha Ice Cream
Mocha Ice Cream blends the bold flavors of coffee and rich cocoa into a smooth, creamy treat. Each bite is studded with mini chocolate chips for extra taste and texture. Watch out mocha lovers – this one’s for you!
Chocolate Espresso Ice Cream
If you’re a person that looks forward to that first sip of coffee every morning and you have a thing for chocolate – well, this recipe is for YOU! It’s got that perfect creamy texture plus some mini chocolate chips to add some crunch. A win/win!
I originally made this recipe without chocolate chips, but our oldest son insisted that I add them for more texture. Well, he was right (as usual). Don’t tell him though! LOL.
While I added a touch of Kahlua, you can totally leave it out. The coffee liqueur adds some creaminess to the ice cream, but if you don’t have it, just skip it. The ice cream will still be delish.
Why This Recipe Works:
- STRONG COFFEE FLAVOR – We’re huge coffee lovers, and while we love our Toddy Cold Brew Coffee, using espresso powder really packs a punch in this ice cream recipe.
- FOR CHOCOLATE LOVERS – This mocha ice cream recipe combines unsweetened cocoa powder and mini chocolate chips for a one-two punch of flavor. You’re going to love it!
- CREAMY TEXTURE – This French-style ice cream is made with eggs to create a richer, creamier texture and a more velvety mouthfeel compared to Philadelphia-style ice cream (made without eggs).
What You’ll Need:
- Whole Milk
- Heavy Cream
- Egg Yolks
- Granulated Sugar
- Cocoa Powder
- Espresso Powder
- Kahlua Liqueur (leave out if serving kids or if you don’t have it)
- Vanilla Extract
- pinch of salt
- Mini Chocolate Chips
How to make Mocha Ice Cream:
Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, cocoa powder, and espresso powder. Heat mixture back to 165 degrees, whisking frequently.
Step 2
Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
NOTE: While it’s not required to strain every homemade ice cream recipe, it’s important for this one (mostly to strain out a few last clumps of chocolate).
Step 3
Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, Kahlua liqueur (optional), vanilla extract, and salt. Whisk until well combined.
Step 4
Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.
Step 5
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Step 6
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides. Then add the mini chocolate chips and stir to combine.
Step 7
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Step 8
Serve. Add scoops of mocha ice cream to cones or individual serving bowls or cones.
Chocolate espresso ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.
Tips for using a KitchenAid Ice Cream Attachment:
- Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
- Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
- Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
- Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
- Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.
Recipe FAQs:
Instant espresso powder works well and gives a strong coffee flavor without adding extra liquid.
You can adjust the strength to your liking—start with two tablespoons of espresso powder and go from there.
Mocha ice cream is delicious with brownies, chocolate sauce, whipped cream, or even a sprinkle of sea salt.
Unsweetened cocoa powder, dark chocolate, mini chocolate chips, or a mixture of these all work great depending on how rich or sweet you want it.
An ice cream maker gives the best texture, but you can make a no-churn version using sweetened condensed milk and whipped cream.
Other Delicious Ice Cream Flavors:
Take a look at all of our KitchenAid Ice Cream Recipes for even more variety!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Mocha Ice Cream Recipe
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 4 large egg yolks
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 Tablespoons espresso powder
- 1/4 cup Kahlua coffee liqueur – optional (you can skip it if desired)
- 1 Tablespoon vanilla extract
- pinch of salt
- 1 cup mini chocolate chips
Instructions
- Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F. (Do not boil.) When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, cocoa powder, and espresso powder. Heat mixture back to 165 degrees, whisking frequently. 2 cups whole milk, 2 cups heavy cream, 4 large egg yolks, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 2 Tablespoons espresso powder
- Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.NOTE: While it's not required to strain every homemade ice cream recipe, it's important for this one (mostly to strain out a few last clumps of chocolate).
- Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, Kahlua liqueur (optional), vanilla extract, and salt. Whisk until well combined.1/4 cup Kahlua coffee liqueur, 1 Tablespoon vanilla extract, pinch of salt
- Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.
- Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
- Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides. Then add the mini chocolate chips and stir to combine.1 cup mini chocolate chips
- Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
- Serve. Add scoops of mocha ice cream to cones or individual serving bowls.
Notes
- Chocolate espresso ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.
- Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
- Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
- Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
- Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Chocolate plus espresso equals this A+ ice cream! 🍨
My two faves!