This Mocha Ice Cream is a delicious blend of rich chocolate, and coffee flavors and is the perfect ice cream flavor for coffee lovers. It’s a creamy coffee and cocoa infused ice cream, with ripples of chocolate fudge, and toasted almond pieces. It’s the perfect cool ice cream for a warm day.
This homemade mocha ice cream is such a delicious ice cream flavor – honestly I think even non coffee lovers will love it! It’s sweet, lightly flavored with coffee and cocoa, and tastes kind of like a chocolate Frappuccino.
It has swirls of rich, chocolatey hot fudge, and crunchy chunks of toasted almonds throughout. It’s so much better than the same flavors from the store!
Why make this recipe
- Delicious Flavor Combo – The rich chocolate and coffee flavors complement each other perfectly in every bite of this ice sweet ice cream. Plus the extra chocolate fudge swirls, add extra bursts of chocolatey goodness.
- Easy to Make – This homemade ice cream is made Philadelphia Style which means it is made without eggs, or cooking. It only needs 7 ingredients, an ice cream maker, and some patience for time to freeze.
- For Coffee Lovers – A delicious way to enjoy coffee in the form of dessert, this coffee ice cream can be made with regular or decaf instant coffee.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Mocha Ice Cream Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Heavy Cream – provides the creamy texture for homemade ice cream
- Whole Milk – the right amount of fat gives your ice cream the perfect consistency
- Granulated Sugar – Sweetens the ice cream
- Unsweetened Cocoa Powder – Adds the chocolate to make the mocha flavor in the ice cream, skip it if you just want coffee flavored ice cream
- Instant Coffee Powder – Gives just the right amount of coffee flavor, use decaf or regular
- Vanilla Extract – Just a little to enhance the flavors
- Salt – to balance the flavors
- Hot Fudge Sauce – To create the perfect chocolate swirl, you can make your own hot fudge or buy a jar from the store.
- Almonds – Lightly toasted in the oven, and chopped up to give your ice cream a nice crunch
How to make Mocha Almond Fudge Ice Cream
Step 1: Toast the Almonds. Spread the almonds in a single layer on a baking pan and roast for 8to 10 minutes until lightly toasted and fragrant. Let them cool, then chop into small pieces.
Step 2: Whisk together ice cream ingredients. Add the hot cream, to the cocoa powder and coffee powder, stir together to dissolve. Then add in the rest of the cream, milk, sugar, vanilla, and salt to a large bowl and whisk them together until the sugar has dissolved.
Step 3: Churn the ice cream. Pour the mixture into your prepared ice cream maker and churn according to the machine’s directions, and the ice cream is a soft serve consistency. Mine takes about 25 to 30 minutes. About 5 minutes before its done, add in the almond pieces and let them mix evenly into the ice cream.
Step 4: Add the fudge swirl. Spoon about one third of the ice cream into a 2QT freezer safe container, add chocolate fudge, swirl it with a knife. Repeat with more ice cream, more fudge, more ice cream, and a final layer of fudge. Cover the ice cream and place it in the freezer until frozen solid.
Tips and Tricks:
- Plan Ahead – This homemade ice cream is easy to make, but it does require some planning time. You need to freeze your ice cream maker for at least 12 hours until frozen solid, then you need to freeze your ice cream after churning for at least 6 hours.
- Make with whole coffee beans – Instead of using instant coffee powder, you can use coffee beans by steeping them in warm milk. Add the milk to a medium sauce pan and heat until it is warm and steamy, but not boiling. Remove from the heat once it is hot, and add in the coffee beans. Cover with a lid and let it steep for 1 hour. Pour through a strainer when done to remove the beans.
- Add chocolate cookies – Add 1 cup of coarsely chopped sandwich cookies, like Oreos instead of the almonds. Add other mix ins like chopped chocolate, crushed pretzels, or toffee bits instead too.
Storage Instructions
Store the ice cream in an airtight, freezer safe container in the coldest part of your freezer for up to 2 months. Press a piece of plastic wrap directly on top of the ice cream each time you put it away (if you have any leftovers) to prevent ice crystals from forming. If the ice cream is too solid, let it sit for about 5 to 10 minutes at room temperature before scooping and serving.
This Mocha Ice Cream is such a great homemade ice cream flavor, and is so much better than what you’ll get from the store or ice cream shop. It’s creamy, rich in flavor and so good on a hot summer day!
More Ice Cream Recipes
- Peppermint Ice Cream
- Rocky Road Ice Cream Recipe
- Peanut Butter Fudge Ice Cream
- Chocolate Cherry Ice Cream
- Key Lime Pie Ice Cream
- Tutti Frutti Ice Cream
- Wildberry Cheesecake Ice Cream
If you make this Mocha Almond Fudge Ice Cream please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Mocha Ice Cream
Ingredients
For the Mocha Ice Cream Base:
- 2 1/2 cups heavy cream (divided)
- 3 TBS unsweetened cocoa powder
- 2 TBS instant coffee powder (caffeinated or de-caffeinated)
- 1 1/2 cups whole milk
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 dash salt
For Mixing In:
- 1 cup almonds
- 1/2 cup hot fudge
Equipment
- 2 QT Ice Cream Maker (You will have extra ice cream base for a smaller Machine, and will need to churn in batches, or not use it all with a smaller machine)
Instructions
- While the ice cream is churning, Preheat the oven to 350 degrees Fahrenheit.
- Spread the almonds on a rimmed cookie sheet and toast for 8 to 10 minutes, until toasted and fragrant. 1 cup almonds
- Remove from the oven and let them cool for a few minutes. Then chop the almonds into small pieces.
For the Mocha Ice Cream Base:
- Microwave 1 cup of the heavy cream in a small bowl for 1 minute. 2 1/2 cups heavy cream
- Add the cocoa powder and coffee powder to the cream and stir it together until they are mostly dissolved. 3 TBS unsweetened cocoa powder , 2 TBS instant coffee powder
- Pour the mixture into a large bowl, and add the remaining cream, milk, sugar, vanilla, and salt and stir it all together until the sugar is dissolved. 2 1/2 cups heavy cream, 1 1/2 cups whole milk, 1 cup granulated sugar, 1 tsp vanilla extract, 1 dash salt
- Pour mixture into the prepared ice cream machine and let the machine run for 25 to 30 minutes, or until it reaches a soft serve consistency.
For Mixing In:
- Microwave the hot fudge in 20 second increments until you can drizzle it.
- When the ice cream is done churning, add the toasted almonds to the ice cream and let it mix for another 5 minutes until they are mixed into the ice cream evenly.
- Scoop 1/4 of the ice cream into a 2 QT container (I like to use a 9x5in bread pan).
- Drizzle a couple spoonfuls of hot fudge over the top. 1/2 cup hot fudge
- Repeat with more ice cream, more fudge, more ice cream, more fudge, until you've scooped it all into the container.
- Cover the pan with foil and freeze the ice cream for at least 6 hours, overnight until it is a scoopable consistency.
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