A creamy, chocolatey espresso treat packed with cookie chunks for the perfect summer scoop!
Whether you’re a coffee fanatic or just someone who loves a good scoop of ice cream, get ready for your new summer craving. This ice cream is creamy, chocolaty, and has just the right espresso kick, with a splash of coffee liqueur to keep each scoop smooth and easy.
.png)
Ingredients You’ll Need
- Whole milk
- Heavy cream
- Unsweetened cocoa powder
- Sugar
- Instant espresso powder
- Vanilla extract
- Kahlua or coffee liqueur (optional)
- Chocolate Sandwich Cookies
How to Make Mocha Madness Ice Cream
Whisk milk, sugar, espresso powder, and cocoa until sugar dissolves.
Stir in heavy cream and vanilla extract for creamy richness.
Chill the mixture well before freezing.
Pour into your ice cream maker and churn until soft-serve texture.
Fold in cookie bits plus 1–2 tablespoons of Kahlua (if using), then freeze. The liqueur keeps it scoopable without freezing rock solid.
Tips for the Best Ice Cream
- Swirl it: Gently swirl in fudge sauce or Nutella before freezing for a mocha ripple effect.
- Adjust the kick: Love strong coffee flavor? Add an extra teaspoon of espresso powder for a bolder mocha taste.
- Mix-in ideas: Fold in chocolate chunks, brownie bites, or crushed biscotti for texture.
- Prevent ice crystals: Press parchment or wax paper directly onto the ice cream surface before sealing to keep it ultra-creamy in the freezer.
Serving Ideas
-
Scoop into waffle cones and drizzle with chocolate syrup.
-
Top with whipped cream and chocolate-covered espresso beans.
-
Serve alongside brownies or chocolate chip cookies.
-
Add a scoop to a coffee cup and then pour a shot (or two) of espresso over the top.
.png)
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes! Freeze in a bowl, stirring every hour until the desired consistency.
Can I use decaf?
Absolutely. Swap in decaf instant espresso powder for the mocha flavor without the caffeine.
Yes, but your ice cream will freeze harder, so let it sit out 10–15 minutes before scooping.
How long does homemade ice cream last?
This will keep in an airtight container in your freezer for 2–3 weeks, but it’s so good I bet it won’t last that long!
I’m joining an amazing group of bloggers for an ice cream social, don’t miss their tasty recipes linked below the recipe card. If you try this Mocha Madness Ice Cream, I’d love to hear what you think. Drop a comment or leave a rating to let me know how it turned out!
Mocha Madness Ice Cream
Ingredients
- 1 cup whole milk, cold
- 3/4 cup granulated sugar
- 2 tablespoons espresso powder
- 2 tablespoons unsweetened cocoa, Dutch-process or natural
- 2 cups heavy cream, cold
- 1 teaspoon pure vanilla extract
- 1 to 2 Tablespoons Kahlua, optional but recommended
- 8 chocolate sandwich cookies, broken into small pieces
Instructions
- In a mixing bowl, whisk together the milk, sugar, instant espresso powder, and cocoa powder until the sugar is fully dissolved.
- Add the heavy cream and vanilla, stirring until well combined.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, gently fold in cookie pieces and Kahlua, if using. Enjoy immediately for a soft, creamy treat, or transfer to a container and freeze for firmer scoops later (see note below).
Notes
Source: https://www.kingarthurbaking.com/recipes/mocha-madness-ice-cream-recipe
*Without Kahlua, it may freeze very hard if left longer than 3 hours; let it sit at room temperature for 15–20 minutes before scooping.
We’re celebrating #NationalIceCreamMonth with a virtual ice cream social! From citrusy sherbet to rich mocha and classic mint chip, we’ve got a lineup of frozen treats to keep you cool all summer. Check out these delicious recipes from our blogging friends and find your next favorite:.png)
Coffee Ice Cream is my favorite. I cannot wait to give this one a try. Great idea adding the Kahlua. Alcohol does keep the ice cream softer.
ReplyDeleteI'll take mine with Kahlua please! This sounds absolutely wonderful. I love your freezer container too!
ReplyDeleteOh yeah...now this is ice cream at its finest! Boozy, chocolatey, and with a nice caffeine kick! YUM!!!
ReplyDeleteMocha is al all time favorite of mine. So cute served in the coffee cup!
ReplyDeleteJolene, this is right up my alley, especially with Kahlúa. I love your suggestions for serving in the dish you served it in is just lovely thanks for hosting!
ReplyDeleteThis looks so rich and creamy! And with the mocha flavor it's perfect for an affogato.
ReplyDelete