Description

This decadent mocha ice cream combines the rich flavors of chocolate and coffee with a hint of maple, all without the need for an ice cream maker.

Ingredients

Scale

2 cups heavy cream
2 tablespoons instant espresso powder (I use Medaglia D’Oro)
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla
Pinch of sea salt
1 recipe maple-sweetened condensed milk, cooled (recipe below) or 1 cup store-bought sweetened condensed milk

Maple-Sweetened Condensed Milk (Yields 1 1/4 cups)

1 cup maple syrup
3 cups whole milk
Pinch of sea salt

Instructions

To make the maple-sweetened condensed milk, whisk together 1 cup of whole milk and 1/2 cup of maple syrup in a medium saucepan. Bring to a simmer over medium heat. Reduce the heat slightly to maintain a gentle simmer and cook for about 1 1/2 hours, stirring occasionally, until the mixture is reduced by half and thickened. Let it cool completely before using.
In a large mixing bowl, combine the heavy cream, instant espresso powder, unsweetened cocoa powder, vanilla extract, and a pinch of sea salt. Beat with an electric mixer on medium-high speed until the mixture is thick and forms stiff peaks.
Gently fold in the cooled maple-sweetened condensed milk until fully incorporated.
Transfer the mixture to a loaf pan or airtight container, smoothing the top with a spatula. Cover with plastic wrap or a lid.
Freeze for at least 4 hours or until firm. Serve scoops of ice cream in chilled bowls or glasses.

Notes

For the maple-sweetened condensed milk, use 1 cup of whole milk and 1/2 cup of maple syrup. This homemade version adds a caramel note that enhances the mocha flavor. Store the ice cream in an airtight container in the freezer for up to 2 weeks. For a special treat, serve as an iced coffee float by adding scoops to chilled coffee.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 350
Sugar: 25
Sodium: 50
Fat: 25
Carbohydrates: 28
Fiber: 1
Protein: 3
Cholesterol: 90