Mocha Ice Cream
If you’re looking for a cold, creamy coffee ice cream recipe that’s not too fussy, this is it. No cooking required. Instant espresso powder provides a stronger flavor than instant coffee crystals, but both make delicious ice cream. Instant espresso powder is usually found alongside coffees at the grocery store. Cocoa adds the mocha flavor.
Ingredients
- 3/4 cup sugar
- 2 tablespoons instant espresso powder or instant coffee crystals
- 2 tablespoons unsweetened cocoa powder
- 1 cup milk, whole
- 2 cups whipped cream
- 1 teaspoon vanilla
Nutrition Information
Serving size: 1/2 cup
Calories: 320
Carbohydrate: 35g (12%)
Protein: 3g (6%)
Total Fat: 20g (31%)
Saturated Fat: 12g (60%)
Trans Fat: 0g
Cholesterol: 70mg (23%)
Sodium: 40mg (2%)
Dietary Fiber: <1g (0%)
Calcium: 8%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In medium bowl thoroughly combine sugar, espresso powder and unsweetened cocoa powder. Add milk, stirring until sugar dissolves.
Whisk cream and vanilla into milk mixture. Cover and refrigerate for 2 to 24 hours or until very cold.
Stir cream mixture. Pour into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions. Transfer to covered food storage container. Freeze at least 2 hours before serving.
Photography by Jenn Fillenworth of www.JennyWiththeGoodEats.com
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