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Mocha espresso ice cream recipe

Mocha espresso ice cream recipe

  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice cream
  • Chocolate ice cream

Espresso and chocolate are a match made in ice cream heaven. Serve as a soft ice cream or allow it to harden up in the freezer.

6 people made this

IngredientsServes: 12

  • 475ml whipping cream
  • 350ml whole milk
  • 150g caster sugar
  • 120ml brewed espresso, chilled
  • 60ml chocolate syrup
  • 100g roast almonds, chopped
  • 115g dark chocolate, chopped

MethodPrep:10min ›Extra time:2hr › Ready in:2hr10min

  1. Mix cream, milk, sugar, espresso and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
  2. 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 lidded plastic container; cover surface with cling film and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Tip:

If possible, do not add the nut and chocolate mixture until the end of the ice-cream process as it becomes thicker. This allows the solids to mix throughout the ice-cream without collecting in the bottom. Otherwise, you may save them as a topping when you're ready to serve. If you prefer a strong espresso flavour, reduce milk to 275ml and add in one more shot of espresso.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (10)

by *~Lissa~*

I wanted to love this recipe, but it was the first treat I made in my ice cream maker that didn't turn out. I've never had this problem before. After a spin through the ice cream maker according to the manufacturer's directions (30 min.), it was just as soupy as when it was poured in. So I transferred it to a stainless steel bowl and decided I would put it in the freezer and stir it periodically, adding the nuts and chocolate bits when thick enough. After a few hours, no change. When I was getting ready for bed, I checked one last time for the night and it had some ice crystals so I added the nuts and chocolate bits. The next morning, it was finally in a better state. The thing is, the texture was very crystal-y and it melted VERY quickly once served. It's too bad because the flavors are fantastic, but the crystal-y texture and time to solidify just stink. Not worth making again. What a shame.-10 Dec 2012

by Anneliese

Häägen Dazs eat your heart out! This recipe is absolutely fantastic!!!! My hubby doesn't like "busy" Icecream, but he can't get enough of this one! I bought an Icecream maker 2 weeks ago and have made this deliciousness 3 times already! I followed the recipe exactly as written. Wouldn't change a thing! I highly recommend this easy and scrumptious recipe! Thanks DogsboroDave!-11 Nov 2015

by Jeanette

This was delicious! I made this for an ice cream social and won first prize with this recipe. I didn't have espresso so I used strong, brewed coffee. This recipe doubled is perfect for a 4 quart ice cream maker.-02 Jul 2012


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Recipe: Iced Drinks with your Home Espresso Machine

One of the things we love about summer is ice-cold espresso drinks. Having an espresso machine at home unlocks a nearly endless menu of drinks you can make just by adding a little bit of ice and creativity. We put together a short list of 3 easy-to-make iced espresso drinks that are the perfect companion to a hot summer day.

This incredibly simple & delicious drink is a staple, and is easy to whip up on the fly—bonus points for variations like adding vanilla syrup or chocolate (iced mocha). For this iced latte, we used Counter Culture’s Hologram Blend at a 1:2 brew ratio (18g in: 36g out) on a programmed GS3 AV.

1. Pour 3-4 oz. of your preferred milk into a cup (be sure to leave enough room for espresso and ice)

2. Pull a shot of espresso directly over the milk

Quick note: you’ll want to be sure to add enough ice to cool everything down, so be sure to leave enough room in your glass for a substantial amount of ice—otherwise you’ll spill like we did here.

Caramel Shakerato

The Caramel Shakerato is a variation on the Iced Latte, but packs a delicious caramelized punch. For this recipe, we used a homemade caramel sauce, milk, espresso, ice, and a Cobbler Shaker. Using a shaker adds a nice light & airy texture to the drink.

1. Dose 40g caramel into a cup

2. Pull a shot of espresso over the caramel

3. Mix caramel and espresso

4. Pour mixture into Shaker, add milk & ice

For a non-dairy alternative, use Almond Milk and this Almondmilk Caramel Sauce Recipe.

Italian for “drowned,” the affogato traditionally combines espresso with gelato to create a sweet & creamy dessert that’s easy to make. For this iteration, we used Salt & Straw’s Toasted White Chocolate ice cream, which we’ve been featuring at La Marzocco Cafe throughout the month of August.

1. Scoop 1-2 scoops of your preferred ice cream or gelato into a small rocks-sized glass (about 4 oz.).

2. Pull a shot of espresso directly over the ice cream.

Quick Note: You’ll probably find yourself playing around with the espresso to ice cream ratio a bit. There’s no wrong way to do it—kind of like how a root beer float tastes good no matter what.

To learn more about brew ratios and home espresso, be sure to check out our free online class series with Chefsteps.


  • 4 ounces good quality chocolate, chopped
  • 1 can sweetened condensed milk (14 ounces)
  • 1/4 cup cocoa powder
  • 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  1. Heat the chopped chocolate in a small, microwave safe bowl until melted. Whisk in the sweetened condensed milk, cocoa powder, instant espresso powder, and vanilla until smooth.
  2. In a large mixing bowl, beat heavy cream until stiff peaks form - about 2 minutes.
  3. Add the chocolate mixture to the whipped cream and fold it in gently - don't deflate it.
  4. Once the mixture is fully combined, transfer to a metal loaf pan and place in the freezer overnight to chill.
  5. Once the ice cream has hardened, enjoy with your favorite toppings!

Nutrition Information:

Yield:

Serving Size:

This nutritional information can vary depending on the specific products you choose so this is a general guess of the correct nutritional information based on the products I used. Please keep that in mind when making the recipe.


Step-by-Step Instructions

For full ingredients and instructions, scroll down to the recipe.

  1. Whisk heavy cream and vanilla syrup using ahandheld milk frother.
    It takes about a minute to create fluffy whipped cream. Set aside.
  2. Pour chocolate syrup and espresso into a cup. Stir together.
  3. Add milk, then ice.
  4. Top with whipped cream.
    Use a spoon to dollop the whipped cream on top of the drink.

Recipe Summary

  • 1 (8-ounce) package semisweet chocolate squares, coarsely chopped
  • ¼ cup strong brewed coffee
  • 2 cups whipping cream
  • 1 cup half-and-half
  • ¾ cup sugar, divided
  • 3 tablespoons instant coffee granules
  • 4 egg yolks

Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice stir in brewed coffee. Set chocolate mixture aside.

Bring whipping cream, half-and-half, 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.

Beat yolks and remaining 1/4 cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture return to saucepan.

Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon. Remove from heat stir in chocolate mixture. Cover and chill 2 hours.

Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions.

Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.


Cold Brew Substitutions

  • Cold brew coffee
    This is my preference so if you have the time, make cold brew first, then make this drink. The cold brew does take time (12+ hours) but it&rsquos super easy and delicious. See my cold brew recipe.
  • Strong coffee made in a coffee machine
    Use a coffee machine to make strong coffee (2-3 tablespoons of ground coffee to make a cup) and cool it down quickly in the freezer for about 15 minutes.
  • Espresso
    If you have an espresso machine (lucky you!) add a shot of espresso. Instead of using a cocktail shaker, you can just stir the chocolate syrup into the hot espresso until the syrup dissolves into the espresso.
  • Instant coffee
    Have some instant coffee left over from making Dalgona coffee? Combine 1 teaspoon of instant coffee and 1 tablespoon of hot water then stir in the chocolate syrup until the syrup dissolves.

Mocha buttercream biscuits

1. Cream the butter and sugar until pale and fluffy, then add the egg yolk and beat into the butter. Fold the flour into the butter mixture to form a dough. Wrap in clingwrap and chill for 30 minutes.

2. While the dough is resting, make the mocha cream. Cream the butter and icing sugar until pale and fluffy. Melt the chocolate together and allow to cool. Add the melted chocolate and espresso to the butter mixture and beat to combine. Place into a piping bag with your choice of nozzle. Set aside in a cool place.

3. Remove the dough from the fridge and roll out between two pieces of baking paper. Cut into squares or rounds and place on a lined baking tray. Chill for a further 10 minutes. Bake for 15–20 minutes, or until lightly golden. Cool completely before icing. Pipe the mocha creamonto each biscuit and sprinkle with the toasted macadamia nut flour, then chill to set for 10 minutes. Maldon salt would be great here too.

Photograph: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.


Mocha coffee nice cream to satisfy your sweet tooth…

You know, some days it happens that you really want something, but you can’t have (ehm, eat) it. I mean, you reeeeeally crave it.

Take me, for example: in these last few days, I want ice cream so badly. But you can’t eat ordinary ice cream every day, right?
Well, you could, but it would be slightly unhealthy because store-bought one is processed and usually packed with too many fats and refined sugars.

So…another option is buying it at one of those artisanal ice-cream parlor where it’s made with high quality ingredients …and lots of love.

Good news for those of you who don’t want to buy ice cream though: there’s a cheaper and healthier option (for us with a sweet tooth)!

A satisfying snack made with simple and healthy ingredients!


Mocha Chip Ice Cream

This creamy homemade mocha chip ice cream is a fantastic sweet treat! Filled with cocoa, espresso powder and chocolate chunks, it has that perfect balance of coffee and chocolate flavor. Gluten free and vegetarian.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.

During a recent trip to New England, we made a stop at the Ben and Jerry’s factory in Vermont. We had a lot of fun walking around, learning about how they make ice cream, and eating some of their creations.

Of course this excursion gave me the itch to try out fun new flavors of homemade ice cream when we returned from our trip.

Combine this with the extreme heat we’ve had around the DC area and I needed no further push to get in the kitchen and make some asap.

I decided I wanted to go with something that had a coffee flavor and this ice cream did not disappoint.

It has a creamy coffee flavor with some chocolate undertones. The addition of chocolate chunks also adds some texture (although you could definitely leave these out if you wanted and it would still be great).

So all you coffee lovers out there – give this a try the next time you are looking for a cool summertime treat!

Additional Ice Cream Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.


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