The clear winner in the most recent ice cream Taste Test Extravaganza? Mocha! It’s creamy, it’s chocolatey, and it has a lovely coffee under-flavor—is that a word? Hrmm, I don’t think so, but it should be! And the coffee flavor? It doesn’t trump the chocolate flavor! This ice cream was a favorite with the triathlon ladies, the teenagers, the over 50 crowd, and it was even a favorite of two non-coffee drinkers! The original recipe was found at The Pioneer Woman’s Tasty Kitchen. I adapted that recipe for use in a Cuisinart Ice Cream maker—did you get yours from Costco yet? Go on, go get it! You’ll use it all summer!
Mocha Ice Cream
INGREDIENTS
- 2 cups half-and-half
- 4 ounces espresso or very strong coffee—just make sure it’s not bitter—cooled
- 1 cup whipping cream
- 1 can (14oz.) sweetened condensed milk
- 1 cup Hershey’s Chocolate Syrup—½ a can
Optional Toppings
- Crushed Heath Bars
- More chocolate syrup
- Whipped cream
DIRECTIONS
- Mix all ingredients together in a large mixing bowl.
- Refrigerate this mixture for 2-4 hours until mixture is very cold OR put in the freezer for 20 minutes to chill.
- Pour into electric ice cream freezer/machine and freeze according to manufacturer’s instructions.
- Remove slushy ice cream to a bowl and freeze until firm.
- Serve with chocolate syrup, heath bars pieces and whipped cream.
Variations
- Mint Mocha: add a teaspoon of mint extract to the mix before refrigeration. To serve, sprinkle with chopped Andes Mint pieces.
- Mocha Chip: add mini chocolate chips, or chopped chocolate, to slushy ice cream just before putting into the freezer.
- Java Chip: add some crushed coffee beans to slushy ice cream just before putting into freezer.
Enjoy!!
